Ingredients
| Quantity | Ingredients |
|---|---|
| SALAD | |
| 4 cups / 1 L | mixed baby greens or baby kale |
| 1 cup / 250 ml | halved cherry tomatoes |
| 1/2 cup / 125 ml | shredded carrot |
| 1/2 cup / 125 ml | pomegranate seeds |
| 2 tbsp / 25 ml | sunflower seeds or toasted slivered almonds |
| DRESSING | |
| 1/4 cup / 50 ml | pure pomegranate juice (e.g., POM) |
| 2 tbsp / 25 ml | flax oil |
| 2 tbsp / 25 ml | apple cider vinegar |
| 2 tsp / 10 ml | Dijon mustard |
| 2 tsp / 10 ml | freshly squeezed lemon juice |
| 1 tsp / 5 ml | maple syrup |
Directions
In a large bowl, combine greens, tomatoes, carrots, pomegranate seeds and sunflower seeds.
In a small bowl, whisk together pomegranate juice, vinegar, flaxseed oil, mustard, lemon juice and maple syrup.
Toss salad and serve immediately.
Serves 4.
Nutrition Facts
| Serving Size | Per 1.5 cup (375 ml) serving of salad with 2 tbsp (25 ml) dressing |
| Calories | 161 |
| Cholesterol | 0 |
| Carbohydrates | 19 |
| Fiber | 3 |
| Protein | 3 |
| Fat | 10 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 69 |
Source: Leslie Beck's Healthy Kitchen