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Ingredients
- Â Â Pomegranate Dressing, *see recipe
- 4 lrg Navel oranges
- 1 sm Red onion
- 4 c. Chicory greens, torn
- 1/4 c. Pomegranate seeds
Directions
- 1. Prepare Pomegranate Dressing (see recipe).
- 2. Using sharp knife, cut off peel of oranges, making sure to remove all the bitter white pith. Cut oranges and onion crosswise into 1/4-inch-thick slices. Separate onion slices into rings.
- 3. On large platter, arrange chicory leaves and layer half of oranges and half of onion slices; repeat with remaining orange and onion slices. Sprinkle top with pomegranate seeds. Serve immediately with Pomegranate Dressing.
- NOTES : This colorful salad will brighten and complement any meal. If fresh clementines, a variety of seedless mandarin orange from Spain are
- available, substitute two of them for one of the oranges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 325mg | 9% |
| Total Carbs 17.73g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 11.46g | 8% |
| Protein 1.71g | 3% |
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