Feeding a crowd? This expandable or contractible recipe can be multiplied to serve as many as you need.
Recipe information
Yield
8 Servings
Ingredients
Citrus dressing
1
/4 cup Champagne vinegar or white wine vinegar
1
/4 cup fresh orange juice
1
1/2 teaspoons fresh lemon juice
1
teaspoon fresh lime juice
1
teaspoon finely grated lemon peel
1
teaspoon finely grated lime peel
1
teaspoon finely grated orange peel
1
/2 cup grapeseed oil or olive oil
salad
1
large head of escarole, coarsely torn
1
head of butter lettuce, coarsely torn
1
Granny Smith apple, quartered, cored, thinly sliced
1
cup fresh pomegranate seeds
2
/3 cup hazelnuts, toasted, husked
Need to make a substitution?
Preparation
citrus dressing
Step 1
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
salad
Step 2
Mix all ingredients in very large bowl. Toss with enough dressing to coat.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 225.3 %Calories from Fat 80.0 Fat (g) 20.0 Saturated Fat (g) 2.4 Cholesterol (mg) 0 Carbohydrates (g) 10.5 Dietary Fiber (g) 4.3 Total Sugars (g) 5.4 Net Carbs (g) 6.3 Protein (g) 2.7