Pomegranate-Ginger Salad with Fresh Fennel
Ingredients
- 6 cups spring greens 1.5 L
- 1 cup blueberries or raspberries (or 1/2 cup / 125 mL of each) 250 mL
- 1/2 cup pomegranate juice 125 mL
- 2 Tbsp canola oil 30 mL
- 2 Tbsp white balsamic vinegar 30 mL
- 2 tsp granulated sugar 10 mL
- 2 tsp grated gingerroot 10 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp ground black pepper 1 mL
- 1 cup very thinly sliced fresh fennel bulb 250 mL
Instructions
- 1. Place the spring greens on 4 salad plates; top with berries and set aside.
- 2. 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 (45 mL) over each serving and arrange fennel around outer edges of each serving.
Yield
4 servings
serving size
2 cups (500 mL) salad plus 3 Tbsp (45 mL) dressing
nutritional analysis
per serving
| Calories | 130 |
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Carbohydrates | 16 g |
| Fiber | 4 g |
| Sugars | 11 g |
| Protein | 2 g |
| Sodium | 210 mg |
| Potassium | 103 mg |
