Field Greens with Pomegranate Seeds & Maple Vinaigrette
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
11
Serves: 3-4
Ingredients
- 7 oz7 oz7 oz Spring Mix Salad Greens Lettuce
- 1/2 cup1/2 cup1/2 cup Pomegranate, seeds
- 1/2 cup1/2 cup1/2 cup Pecans, roasted and salted
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 1/2 cup1/2 cup1/2 cup Red Wine Vinegar
- 1/2 tsp1/2 tsp1/2 tsp Dry Mustard Powder
- 2 cloves2 cloves2 cloves Garlic
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Dried Parsley
- 1/21/21/2 Lemon, juiced
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the greens, pomegranate seeds, and pecans in a large serving bowl.
- To make the dressing, combine the remaining ingredients in a jar or cruet and shake to combine.
- When ready to serve, toss a small amount of the dressing with the salad at a time until dressed to your liking
- Store remaining dressing in the refrigerator.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Salads Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 481 |
| Fat: | 51 g |
| Carbohydrates: | 7 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 10 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Calculated for total recipe. | |
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