Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

Name: Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 head butter lettuce, coarsely torn; 1 large head escarole, coarsely torn; 1 Granny Smith apple, quartered, cored, thinly sliced; 158 milliliters hazelnuts, toasted, husked; 2 teaspoons fresh lemon juice; 1 teaspoon finely grated lemon peel; 1 teaspoon fresh lime juice; 1 teaspoon finely grated lime peel; 118 milliliters grapeseed oil or olive oil; 59 milliliters fresh orange juice; 1 teaspoon finely grated orange peel; 237 milliliters fresh pomegranate seeds; 59 milliliters Champagne vinegar or white wine vinegar

You can never have too many side dish recipes, so give Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts a try. This recipe serves 8. One portion of this dish contains around 3g of protein, 20g of fat, and a total of 229 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up butter lettuce, olive oil, lime peel, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes.