Pomegranate, Pecan and Parsley Salad
8.4g
Net Carbs
2.5g
Protein
24.9g
Fat
2.4g
Fiber
259
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 cups Parsley
- 2 pomegranate (3-3/8" dia) Pomegranates
- 1/4 teaspoon Black Pepper
- 6 cups Spring Mix Salad
- 3 tablespoons Reserva Sherry Vinegar
- 1 teaspoon Salt
- 1 cup, half Pecan Nuts
- 3 teaspoons Dijon Mustard
- 9 tablespoons Light Olive Oil
Directions:
- Preheat over to 350°F.
- Toast pecans in an even layer on a cookie sheet for 8 minutes. Cool, coarsely chop the pecans and set aside. Seed the pomegranates and set seed aside.
- In a large bowl, toss parsley and salad greens together. Sprinkle pecans and pomegranate seeds over greens.
- In a small bowl, mix vinegar, mustard, salt and pepper together. Slowly add oil and whisk until combined.
- Serve salad with dressing on the side.
