Pomegranate, Pecan and Parsley Salad Recipe
![Atkins Pomegranate, Pecan and Parsley Salad](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/a9473faf1aed531fcfb6f831b4724e66_43c29620-4752-4d80-abf9-1a1132d940b9.png)
8.4g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 25 Minutes
Style:Other
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Other
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.5g
Protein
24.9g
Fat
2.4g
Fiber
259.5cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 cup, halves Pecan Nuts
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2 cup Parsley
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6 cup Spring Mix Salad
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2 pomegranate (3-3/8" dia) Pomegranates
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3 tbsp Reserva Sherry Vinegar
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3 tsp Dijon Mustard
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0 1/4 tsp Black Pepper
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1 tsp Salt
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9 tbsp Light Olive Oil
DIRECTIONS
- Preheat over to 350°F.
- Toast pecans in an even layer on a cookie sheet for 8 minutes. Cool, coarsely chop the pecans and set aside. Seed the pomegranates and set seed aside.
- In a large bowl, toss parsley and salad greens together. Sprinkle pecans and pomegranate seeds over greens.
- In a small bowl, mix vinegar, mustard, salt and pepper together. Slowly add oil and whisk until combined.
- Serve salad with dressing on the side.
Cooking Tip
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.