Mixed Green Salad with Pomegranate, Dates & Bacon
Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.Advertisement
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.
1 fruit, 1/2 vegetable, 1 fat