Pomegranate and Almond Salad

Baby greens are sprinkled with tart-sweet pomegranate seeds, almonds, and an easy citrus dressing for a salad that tastes as festive as it looks!

  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 16

Ingredients

1
cup sliced almonds
1/3
cup olive or vegetable oil
2
tablespoons fresh lime juice
1
tablespoon sugar
1/4
teaspoon salt
1/8
teaspoon coarsely ground pepper
1
clove garlic, finely chopped
2
bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
1
pomegranate, seeded (3/4 cup seeds)
  • 1 Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
  • 2 Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
  • 3 In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    90
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    40mg
    40%;
    Total Carbohydrate
    4g
    4%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    2%;
    Calcium
    2%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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