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Stanford Health Care

Pomegranate Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  6  

Per Serving:  92 calories, 5g fat (<1g saturated), 14g carbs, <1g protein, 2g fiber, 9mg sodium.

NOTE:  This recipe is NOT OK for those on the LMD (Low Microbial Diet).

Ingredients:

2 Tbsp fresh lime juice

2 Tbsp olive oil

½ cup pomegranate seeds (from 1 med pomegranate)

2 medium bunches arugula, rinsed well & thick stems removed

2 firm but ripe pears, halved, cored and each cut into 6 wedges

½ tsp Dijon mustard

Salt and freshly ground black pepper

½ cup crumbled feta cheese (optional)

⅓ cup pecans, toasted and roughly chopped (optional)

18 rinsed and dried leaves of Boston, Bibb or green-leaf lettuce (optional)

Cooking Directions:

  1. In small bowl, whisk together lime juice, oil, mustard = dressing.  
  2. In salad bowl, place arugula and pears.  Toss with just enough dressing to coat.  Season to taste with salt and pepper.  Sprinkle with feta, pecans (if using) and pomegranate seeds, and serve.  Or line salad plates with lettuce leaves and mound the salad in center of each.

Recipe from: American Institute for Cancer Research; www.aicr.org