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Rating: 5.0/5 (2 votes cast)

Meal Type: Side Dish
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 298
% Daily Value**
Total Fat 26g
39%
Saturated Fat 4g
6%
Unsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrate 19g
6%
Dietary Fiber 8g
30%
Sugars 10g
Protein 2g
Vitamin A  17%Vitamin C  18%
Calcium  4%Iron  7%
Potassium  19%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Avocado and Pomegranate Salad

Recipe Tags: Salad Recipes

Date Added: November 25, 2013

Ingredients:

2 Tablespoons Corn Oil
1 Teaspoon Sugar
4 Tablespoons White Wine Vinegar
1 Tablespoon Peanut Oil
1 Pomegranate
2 Avocados ripe
4 Ounces Grapes black
4 Tablespoons Fresh Mint Leaves fresh chopped Salt and pepper
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Directions:

1. Peel the avocados, remove the pits and slice into thick half rings.

2. Drop the rings into a bowl containing water and lemon juice- this will prevent them from turning black.

3. Cut the pomegranate in half and crush it over a bowl and collect the seeds.

4. Wash the grapes and mix them with pomegranate seeds.

5. Drain the avocado pieces and add them to the fruit.

6. To make dressing, put all ingredients into a glass jar, screw the lid on firmly and shake vigorously for 2 minutes.

7. Pour over the avocado and fruit. Toss well before serving.

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Dietary Notes:
This recipe is low-sodium with 15.75mg per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Corn, Sulfites, Natural Sweeteners, Avocado, Vinegar allergies.
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