Bistro Salad with Potato Croutons and Pomegranate Dressing
Makes 4 servings (3 cups each with dressing)
INGREDIENTS
2 medium potatoes, cut in 1” cubes
Olive oil cooking spray
1/2 Tablespoon dried thyme
Salt/pepper, to taste
8 cups mixed spring greens
1 cup broccoli florets, cut into 1/2” pieces
1 cup grated carrot
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup pistachios, coarsely chopped
Pomegranate Dressing
1/4 cup pomegranate juice
1/4 cup olive oil
2 Tablespoons sherry vinegar
1.5 Tablespoons Dijon mustard
1 clove garlic, minced
Salt/pepper, to taste
DIRECTIONS
- Preheat oven to 450 degrees F. Put cubed potatoes on cookie sheet, mist with cooking spray and season with thyme, salt, pepper. Bake for 30-45 minutes (until golden), flipping once.
- Whisk dressing ingredients.
- Toss greens, broccoli, carrots, beans and pistachios with dressing and top with potato croutons.
Nutrition
Facts |
| Serv. size 3 cups (387g) |
| Servings 4 |
| Calories 407 |
Fat Cal. 178 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
20g |
30% |
Total Carb. |
48g |
15% |
Sat. Fat |
3g |
15% |
Fiber |
12g |
50% |
Trans Fats |
0g |
|
Sugars |
5g |
|
| Cholest. |
0mg |
0% |
Protein |
14g |
|
| Sodium |
294mg |
10% |
|
|
|
|
| Vitamin A |
155% |
Vit. C |
80% |
Calcium |
15% |
Iron |
30% |
|