Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts recipes

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts recipes
13 Ingredients
  • 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
  • 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
Nutrition
231
12% daily value
8 servings
                                       
                                            low-​carb, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

32% 21

Saturated

9% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 10

Carbs

4% 11

Carbs (net)

- 8

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

0% 2

Calcium

3% 27

Magnesium

6% 27

Potassium

5% 239

Iron

5% 1

Zinc

4% 0

Phosphorus

8% 54

Vitamin A

4% 36

Vitamin C

10% 9

Thiamin (B1)

10% 0

Riboflavin (B2)

4% 0

Niacin (B3)

3% 0

Vitamin B6

9% 0

Folate equivalent (total)

10% 42

Folate (food)

- 42

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

39% 6

Vitamin K

22% 27
Comments
 
×