A fresh start star salad
Jewel-like pomegranate seeds star along with bacon, tangy clementines and sweet dates in this mixed green salad recipe. To make it a dinner salad, top with chicken, shrimp or pan-seared salmon.
Mixed Green Salad with Pomegranate, Dates and Bacon
1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled
Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.
Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon. Serves 6.
To make ahead: Prepare dressing cover and refrigerate for up to two days.
Per serving: 113 calories; 4 g fat (1 g saturated fat; 32 percent calories from fat); 15 g carbohydrates; 10 g sugar; 10 mg cholesterol; 305 mg sodium; 5 g protein; 3 g fiber.