2 Tbsp. pomegranate juice
1 Tbsp. champagne vinegar
1/2 Tbsp. minced shallots
1 tsp. extra virgin olive oil
salt and freshly ground pepper, to taste
3 cups mixed salad greens
1/4 cup pomegranate seeds
2 tsp. finely chopped pecans, toasted
1. Prepare vinaigrette: In a large bowl, whisk together juice, vinegar, shallots, olive oil, salt and pepper.
2. Add salad greens to the bowl and toss to combine. Sprinkle in pomegranate seeds and pecans. Serve immediately.
Serves: 2 (serving size 1 1/2 cups)
*Squeeze your pom seeds fresh if you’d like, but it’s a little less messy if you just buy the pomegranate juice. You’ll find it in the “fresh” juice section of your market.
*If you don’t have champagne vinegar, you can sub white wine vinegar- it’ll give it a little bit stronger flavor, but it’ll do.
*This recipe can be easily doubled, etc.
Fat: 4.5g (sat .5g)
WW Points: 2
Source: Adapted from Cooking Light
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