Escarole, pomegranate and walnut salad

Utensils

• Glass bowl
• Colander
• Lettuce spinner
• Small knife or paring knife
• Mixing spoon
• Salad mixer set
• Soup spoon

Ingredients

1x2x3x

• 1 medium escarole
• 1 pomegranate
• 1 tablespoon walnuts
• 1 extra virgin olive oil
1 tablespoon tamari or apple cider vinegar

Step-by-step preparation

4. Separate, wash well and cut the escarole leaf.
5. Remove the seeds from the pomegranate.
6. Mix the escarole, pomegranate and walnuts.
7. Dress with oil and tamari or apple cider vinegar.
8. Ready to eat!

Nutritional values ​​/ serving

Calories: 158 kcal Carbohydrates: 22g Protein: 3g Fat: 8g Saturated fat: 1g Sodium: 37 mg Potassium: 553 mg Fiber: 7g Sugar: 13g Vitamin A: 4307 IU Vitamin C: 28 mg Calcium: 88 mg