4 Serves
20 Mins
Thoroughly wash the lettuce and cucumber, then pat dry using paper towels.
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Vitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
314 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Using a chef's knife on a cutting board, chop the lettuce and cucumber into bite-sized pieces and place them into a large mixing bowl.
In a small bowl, whisk together the extra virgin olive oil, pomegranate molasses, salt, and black pepper to create the dressing.
Add the pomegranate seeds and walnuts to the salad bowl, drizzle with the prepared dressing, and toss gently to combine.
7
g52
g12
g
