Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
333
Calories
5g
Protein
16g
Fat
49g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound of fresh Lettuce and baby spinach
- 1/4 red onion
- 2 cloves of garlic
- 1/2 cup slivered almonds
- 2 tbs pomegranate juice
- 4 tbs olive oil
- salt and pepper
- 1/3 cups of dried cranberries
- =
Directions
1
Preheat the Owen 350 F. Slice red onion very thin and mix them with the greens. In a small bowl, mix pomegranate juice, minced garlic and olive oil. Spread aluminum paper over a baking tray, spread almonds on it and brush them lightly with olive oil. Toasted until golden brown or about 3-5 minutes. Watch this process closely, the difference between toasted almonds and burned almonds is 15 seconds! Pour over the pomegranate juice mix over the salad and sprinkle it with toasted almonds and dried cranberries.
Recipe sourced from
fandom