1large head of butter lettuceor 2 small (about 8 cups)
½cucumberdiced
1pomegranateseeded or ⅓ cup seeds
¼cupshelled pistachioschopped
Dressing
2tablespoonapple cider vinegar
¼cupolive oil
1clove garlic, minced
Instructions
Wash and spin or pat dry the butter lettuce leaves. Hand tear the butter lettuce into a large salad bowl.
Chopped the pistachios, cucumbers and de-seed the pomegranate. Whisk salad dressing ingredients together.
Add the pistachios, cucumber and pomegranate seeds to the bowl with the butter lettuce. Toss with the salad dressing. Serve.
Notes
Makes side salads for 4 people. Double the recipe to feed 4 people large salads.Frozen pomegranate seeds will work here. Just de-frost them in the microwave and drain any excess water before using them.I won't douse the salad in the dressing and often have some leftover.You can use the salad dressing again if you keep what you don't use in the fridge in a container with the with the lid on. I use a small mason jar. It'll keep for up to 1 week.Nutrition information is approximate.
Nutrition Facts
Butter Lettuce Salad with Pomegranates and Pistachios
Amount per Serving
Calories
234
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Sodium
6
mg
0
%
Potassium
402
mg
11
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
1409
IU
28
%
Vitamin C
11
mg
13
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.