Pomegranate-Ginger Salad with Fresh Fennel
Make this colorful salad when berries are at their best. The zesty dressing will stay free-flowing in the fridge thanks to canola oil’s low saturated fat content. Be sure to place the fennel on the salad after the dressing so it doesn’t turn pink.
4
servings130
kcalIngredients
6 cups 6 spring greens
1 cup 1 blueberries or raspberries (or 1/2 cup) of each)
1/2 cup 1/2 pomegranate juice
2 Tbsp 2 canola oil
2 Tbsp 2 white balsamic vinegar
2 tsp 2 granulated sugar
2 tsp 2 grated gingerroot
1/4 tsp 1/4 salt
1/4 tsp 1/4 ground black pepper
1 cup 1 very thinly sliced fresh fennel bulb
Directions
- Place the spring greens on 4 salad plates; top with berries and set aside.
- In a jar, combine pomegranate juice, canola oil, vinegar, sugar, ginger, salt, and pepper; secure with lid, shake vigorously until well blended. Spoon 3 Tbsp over each serving and arrange fennel around outer edges of each serving
Nutrition Facts
4 servings per recipe
Serving Size2 cups salad plus 3Tbsp dressing
- Amount Per ServingCalories130
- % Daily Value *
- Total Fat
7g
9%
- Saturated Fat 0.5g 0%
- Cholesterol 0mg 0%
- Sodium 210mg 10%
- Total Carbohydrate
16g
6%
- Dietary Fiber 4g 15%
- Total Sugars 11g
- Protein 1g 2%
- Potassium 103mg 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
