1/4 cup chopped pecans
2 tablespoons brown sugar
1 tablespoon egg white
pinch salt
cooking spray
4 cups torn or chopped romaine lettuce (1/2 medium head)
4 cups mixed baby spring greens
8 to 10 dried figs thinly sliced
½ cup red onion slices
¼ cup crumbled gorgonzola cheese
1 medium pomegranate
½ cup POMIGRANATE VINAIGRETTE
Fresh ground pepper to taste
1. Place lettuce and baby greens in a large bowl; if done ahead of time cover and refrigerate. Cut pomegranate in half, then in fourths. Peel white membrane away from seeds, place into a small bowl and set aside.
2. Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Put almonds in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool
3. Toss greens together gently with pomegranate seeds, sliced figs and gorgonzola cheese. Divide salad between four plates and top each with 2 tablespoons vinaigrette, 1 tablespoon candied pecans.
Yield: 4 servings each at approximately 312 calories; 6.5 grams total fat; 1.9 grams saturated fat; 6 milligrams cholesterol; 63 grams carbohydrate; 10.7 grams dietary fiber; 9 grams protein; 414 milligrams sodium.
Compare at 560 calories and 32.5 grams total fat.
Pomigranate Vinaigrette
1/3 cup pomegranate juice
1/3 cup seasoned rice vinegar
2 tablespoons packed brown sugar
2 tablespoons light soy sauce
2 teaspoons almond or olive oil
1 clove garlic pressed or minced
1 teaspoon Dijon mustard
Combine all ingredients together in a small container blending well.
Yield: ¾ cup dressing or 12- two tablespoon servings each at approximately
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