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Pomegranate and Almond Salad

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By Betty Crocker Kitchens
Updated Nov 12, 2010
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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!

Pomegranate and Almond Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 16
  • Ingredients 9
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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)

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
  • Step 
    3
    In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

Nutrition

90 Calories
7g Total Fat
1g Protein
4g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
70
Total Fat
7g
12%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
40mg
2%
Potassium
105mg
3%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
2%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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