Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
385
Calories
5g
Protein
14g
Fat
63g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Raspberry | 1 cup (123g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Seed | not in our table | 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
- =
- 3 Cups fresh spinach leaves, torn into bite-size pieces
- 2 pretty leaves butter or romaine lettuce
- 1 medium comice (or anything in season) pear, peeled, coredand cut in 1/2 inch dice
- 1/3 Cup pomegranate seeds
- 1/8 tsp cracked black pepper
- 3 Tbsp balsamic vinegar, or less if you can afford good balsamic (or raspberry red wine vin, red wine vin., as you like)
- =
Directions
1
To assemble salad, toss diced pear with pepper and 1 Tbsp of the vinegar.
2
Place one lettuce leaf on each serving plate. Divide the spinach between
3
the two plates and sprinkle with remaining vinegar, to taste. Distribute
4
diced pear over the spinach, toss pomegranate seeds over the salads and
Recipe sourced from
fandom