Fennel and Mixed Greens Salad with Pomegranate

1 Reviews
100% would make this recipe again

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Ingredients

1 tsp wine vinegar, white 5 mL
1 limes juice, freshly squeezed 70 g
1 tsp fennel seeds [optional] 2 g
3 tbsp extra virgin olive oil 45 mL
2 fennels, thinly sliced 700 g
1 apples, green, Granny Smith type, seeded and thinly sliced 180 g
1 pomegranates 260 g
4 cups mixed greens 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing easier.

Method

  1. In a small bowl, whisk together the vinegar, lime juice, fennel seeds and olive oil. Season with salt and pepper then set aside.
  2. Cut off the top stem end of the pomegranate, paying attention not to cut into the seeds which will leak out the juice. Put the fruit in a bowl of water, break apart the sections along the score lines. Roll out the grains with your fingers. They will sink to the bottom while the white membrane floats to the top. Strain out the water and set aside.
  3. Remove the stalk and feathery leaves of the fennel. Thinly slice the fennel and apple with a mandolin, then place in a serving bowl.
  4. Add the mixed greens to the serving bowl. Pour in the vinaigrette and mix well. Adjust the seasoning, stir in the pomegranate seeds and serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

90

Fat

5 g

8 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

10 g

3 %

Fibre

2 g

9 %

Sugars

5 g

Net Carbs

8 g

Protein

1 g

Vitamin A

8 %

Vitamin C

19 %

Calcium

4 %

Iron

5 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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