You can swap the fruit (oranges, pears, etc.) and nuts (walnuts, pecans, etc.) to suit your palate and pantry.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 10 minutes
Serves: 4
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1½ Tbs. reduced-sodium soy sauce
- 1 Tbs. red wine vinegar
- 1 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- ¼ tsp. honey
- 8 cups salad greens
- ½ cup pomegranate seeds
- ¼ cup roasted unsalted pistachios
- 1 Tbs. minced chives
- freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, lemon juice, mustard, and honey.
- Add the salad greens to a large serving bowl. Top with the pomegranate seeds, pistachios, and chives.
- Serve with the dressing and a nice dusting of pepper.
Nutrition Information
Per serving (2 cups):
- Calories: 150
- Total fat: 11 g
- Sat fat: 1.5 g
- Carbs: 10 g
- Fiber: 4 g
- Total sugar: 5 g
- Added sugar: 0.5 g
- Protein: 4 g
- Sodium: 280 mg
