Mixed Green Salad with Pomegranate, Dates & Bacon

Mixed Green Salad with Pomegranate, Dates & Bacon

1 Review
From: EatingWell Magazine, November/December 2014

Jewel-like pomegranate seeds star along with bacon, tangy clementines and sweet dates in this mixed green salad recipe. To make it a dinner salad, top with chicken, shrimp or pan-seared salmon.

Ingredients 6 servings

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  • ⅓ cup buttermilk
  • ¼ cup freshly grated Parmesan cheese
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon chopped shallot
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 5 cups torn escarole
  • 5 cups torn green-leaf lettuce
  • 2 clementines, peeled, halved and sliced
  • ⅓ cup chopped pitted dates
  • ⅓ cup pomegranate seeds
  • 3 strips cooked bacon, crumbled

Preparation

  • Active

  • Ready In

  1. Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.
  2. Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.
  • Make Ahead Tip: Prepare dressing (Step 1), cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 113 calories; 4 g fat(1 g sat); 3 g fiber; 16 g carbohydrates; 4 g protein; 56 mcg folate; 10 mg cholesterol; 10 g sugars; 0 g added sugars; 2,339 IU vitamin A; 17 mg vitamin C; 79 mg calcium; 1 mg iron; 325 mg sodium; 301 mg potassium
  • Nutrition Bonus: Vitamin A (47% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, ½ vegetable, 1 fat

Reviews 1

December 30, 2014
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By: EatingWell User
Super salad entree This salad was my dinner tonight. I didn't use the dressing because my boys are allergic to dairy, but the salad itself was really good. It was easy to put together and hearty enough for a light dinner. I needed something lighter after all the heavy holiday food. Pros: Great textures, good flavor, hearty
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