Pomegranate, Pecan and Parsley Salad Recipe

Name: Pomegranate, Pecan and Parsley Salad
Prep time: 25M
Cook time: 8 min
Total time: 33 min
Yield: 8
Ingredients: 1 Pecan Nuts; 2 Parsley; 6 Spring Mix Salad; 2 Pomegranates; 3 Reserva Sherry Vinegar; 3 Dijon Mustard; 0.25 Black Pepper; 1 Salt; 9 Light Olive Oil

8.4g
Net Atkins Count ^TM

Prep Time: 25 Minutes
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

How to Calculate Atkins Net Carbs

INGREDIENTS

1 cup, halves Pecan Nuts
2 cup Parsley
6 cup Spring Mix Salad
2 pomegranate (3-3/8" dia) Pomegranates
3 tbsp Reserva Sherry Vinegar
3 tsp Dijon Mustard
0 1/4 tsp Black Pepper
1 tsp Salt
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.