- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
In skillet, toast walnuts over medium heat, turning occasionally, until lightly toasted, about 4 minutes; set aside.Remove peel from 2 of the clementines; divide fruit into sections. Using paring knife, remove as much white pith as possible. Juice remaining clementines; set aside.
In large bowl, whisk together oil, vinegar, clementine juice, sugar, salt and pepper. Add frisée and Boston lettuces, onion and clementine sections, tossing to coat. Divide among salad plates. Sprinkle with pomegranate seeds and walnuts.
Nutritional facts Per serving: about
- Sodium 16 mg
- Protein 3 g
- Calories 183.0
- Total fat 14 g
- Potassium 446 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 7.0
- Folate 54.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 63.0
