For the Salad:
6 cups spring mix leaves, torn into bite-size pieces
3 cups romaine leaves, torn into bite-size pieces
1 cup pecans, toasted in 1 tbsp butter and ½ tsp salt
1 pomegranate, peeled
For the Dressing:
½ cup olive oil, cold pressed virgin
1 tbsp lemon juice, freshly squeezed
1 dash sugar
1 dash salt
1 dash pepper
In a bowl, toss the spring mix leaves, romaine leaves, pecans, and pomegranate until well-distributed.
In a bottle, pour in the olive oil, lemon juice, sugar, salt, and pepper. Shake until well-combined.
Pour over salad and savor this simple meal with a sandwich on the side!
Sugar: 11g
:
Calcium: 44mg
Calories: 486kcal
Carbohydrates: 20g
Fat: 46g
Fiber: 6g
Iron: 2mg
Potassium: 458mg
Protein: 5g
Saturated Fat: 5g
Sodium: 31mg
Vitamin A: 3766IU
Vitamin C: 24mg
