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 fresh lime juice; 1 teaspoon finely grated lime peel; 118 milliliters grapeseed oil or olive oil; 59 milliliters fresh orange juice; 237 milliliters fresh pomegranate seeds; 59 milliliters Champagne vinegar or white wine vinegar

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts is a gluten free, primal, and whole 30 side dish. One portion of this dish contains roughly 3g of protein, 20g of fat, and a total of 229 calories. This recipe serves 8. If you have butter lettuce, wine vinegar, pomegranate seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.