Ingredients
Vinaigrette:
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3 tablespoons white wine vinegar
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3 tablespoons extra-virgin olive oil
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3 tablespoons sour cream
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1 teaspoon Dijon mustard
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1 stalk green onion, chopped
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1 clove garlic, minced
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salt and freshly ground black pepper to taste
Salad:
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5 ounces mixed salad greens
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8 fresh figs, halved
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1 medium Granny Smith apple, chopped
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4 tablespoons pomegranate seeds
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4 tablespoons sliced almonds
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4 tablespoons crumbled feta cheese
Directions
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Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
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Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
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Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.
Nutrition Facts (per serving)
283 | Calories |
18g | Fat |
30g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 283 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 5g | 23% |
Cholesterol 13mg | 4% |
Sodium 155mg | 7% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 5g | 19% |
Total Sugars 23g | |
Protein 5g | 9% |
Vitamin C 12mg | 13% |
Calcium 136mg | 10% |
Iron 1mg | 7% |
Potassium 486mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.