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Orange – Pomegranate Salad

Created by Renee Thompson, RD, LD


Portions: 6

Dressing: ¼ cup olive oil

¼ cup aged balsamic vinaigrette

1 ½ teaspoon Dijon mustard

¼ cup orange juice or tart cherry juice

Salad: 6 cups mixed greens or salad greens of your choice

2 tablespoons pomegranate seeds

1-2 fresh mandarin oranges, peeled, sectioned, cut into pieces

2 tablespoons Queso fresco or feta cheese

Optional: 2 tablespoons whole cranberry sauce


1. Combine dressing ingredients together in a small pint jar. Put lid on jar and shake until well blended.

2. In large bowl, add mixed greens; top with oranges, pomegranate seeds, and cheese. If using cranberry sauce, randomly place around salad.

3. Immediately at serving time, add 6 tablespoons of dressing; toss salad. Store remaining dressing in refrigerator for up to one week.

Nutrition (1 tbsp. dressing/serving plus salad): Calories: 97; Cholesterol: 3mg; Sodium: 64mg; Total fat: 6g; (saturated fat: 1 g; monounsaturated fat: 4g); Carbohydrate: 10 g; Total sugars: 7g; Protein: 2 g

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