Chicory Pomegranate & Feta Salad
|Chicory head||3 , leaves separated|
|Watercress||100 Gram, thick stalks removed (1 Bag)|
|Pomegranate||1 , halved and seeds bashed out|
|Extra virgin olive oil||3 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Feta||5 Ounce, crumbled (140 Gram)|
In a large serving bowl, throw together the salad leaves.
Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
Toss and serve immediately.
Serving size: Complete recipe
Calories 1079 Calories from Fat 713
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 24.9 g124.4%
Trans Fat 0 g
Cholesterol 126.2 mg42.1%
Sodium 1713.4 mg71.4%
Total Carbohydrates 68 g22.8%
Dietary Fiber 19 g75.9%
Sugars 45.8 g
Protein 30 g60.4%
Vitamin A 281.6% Vitamin C 191.7%
Calcium 102.8% Iron 20.3%
*Based on a 2000 Calorie diet