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.