Recipe
Author
Hy-Vee Test Kitchen
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Description
Dietitian Tip: Try dried cranberries instead of pomegranate as your garnish.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. fresh clementine juice | ||
| 1 ½ tsp. fresh lime juice | ||
| 1 ½ tsp. white balsamic or white wine vinegar | ||
| Salt and pepper, to taste | ||
| ½ c. Hy-Vee canola oil | ||
| 6 c. spring greens | ||
| 1 (15 oz) can sliced beets, drained | ||
| ¼ c. thinly sliced red onion | ||
| ½ jicama, peeled, cut into matchsticks | ||
| 3 clementines, peeled, cut into sections | ||
| 6 tbsp. pomegranate seeds, optional |
Directions
- For dressing, whisk clementine juice, lime juice, vinegar, and salt and black pepper to taste in small bowl. Slowly whisk in oil; set aside.
- Arrange salad greens in large serving dish. Top with beets, onion, jicama and clementine sections. Drizzle dressing over salad. Sprinkle with pomegranate seeds, if desired. Season with additional salt and pepper to taste. Serve immediately.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 23g
- Protein: 3g
Recipe Source:
Try-Foods International.