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Lettuce with Pomegranate & Pine Nuts

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

5 min

Ready

15 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons pine nuts
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10 each spinach
rinsed, trimmed
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5 cups lettuce
leafy, torn
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2 tablespoons olive oil, extra-virgin
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1 x salt and black pepper
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¼ cup pomegranate seeds
*
2 tablespoons lemon juice
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Ingredients

Amount Measure Ingredient Features
3E+1 ml pine nuts
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1E+1 each spinach
rinsed, trimmed
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1.2 l lettuce
leafy, torn
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3E+1 ml olive oil, extra-virgin
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1 x salt and black pepper
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59 ml pomegranate seeds
*
3E+1 ml lemon juice
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Directions

Place pine nuts in a skillet and toast them over a moderate heat until golden brown.

Stir constantly, set aside. Roll spinach leaves into a tight cigar shape and cut crosswise into ⅛ inch chiffonade or shreds.

Combine lettuce and spinach in a salad bowl.

Drizzle with oil, season with salt and pepper, toss to mix.

Sprinkle with pomegranate seeds, pine nuts and lemon juice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 8797% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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