Pomegranate, Pecan and Parsley Salad Recipe


Atkins Pomegranate, Pecan and Parsley Salad
8.4g
Net Carbs
Prep Time: 25 Minutes
Style:Other
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.5g

Protein

24.9g

Fat

2.4g

Fiber

259.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 cup, halves PECAN NUTS Mave Enterprises Inc.
  • 2 pomegranate (3-3/8" dia) Pomegranates
  • 9 tbsp Light Olive Oil
  • 3 tbsp RESERVA SHERRY VINEGAR Munster Specialty Products LLC
  • 0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 3 tsp DIJON MUSTARD Whole Foods Market, Inc.
  • 2 cup PARSLEY Adams Extract Co.
  • 1 tsp SALT Morton Salt, Inc.
  • 6 cup SPRING MIX SALAD Green Chemical Products Inc.

DIRECTIONS

  1. Preheat over to 350°F.
  2. 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.
  3. In a large bowl, toss parsley and salad greens together. Sprinkle pecans and pomegranate seeds over greens.
  4. In a small bowl, mix vinegar, mustard, salt and pepper together. Slowly add oil and whisk until combined.
  5. Serve salad with dressing on the side.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.