Escarole and Butter Lettuce Salad with Pomegranate Seeds and HazelnutsAndrea Chu
Recipe information
Yield
Makes 8 servings
Ingredients
Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked
Preparation
Citrus dressing:
Step 1
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Salad:
Step 2
Mix all ingredients in very large bowl. Toss with enough dressing to coat.
Nutrition Per Serving
Per serving: 225.3 kcal calories
80.0 % calories from fat
20.0 g fat
2.4 g saturated fat
0 mg cholesterol
10.5 g carbohydrates
4.3 g dietary fiber
5.4 g total sugars
6.3 g net carbohydrates
2.7 g protein
#### Nutritional analysis provided by Bon Appétit
