Pomegranate Cobb Salad with a Video on Pomegranate Deseeding!
A strong beginning to the new year. Throwing fresh items into a bowl with a ton of pomegranates is similar to a Pomegranate Cobb Salad. Only 303 calories, or 8 Weight Watchers SP, are contained in a main-sized dish.
It’s hard to beat the combo of salty feta, eggs, tomatoes, and crispy bacon. I was curious to see how this would work because I don’t like to put fruit on my salads. And it succeeded.
Pomegranate salad, which is simple to prepare and utterly wonderful, combines sweet and juicy pomegranates with the savory flavors of pan-fried chicken for additional protein.
My new favorite fruit right now is pomegranate seeds.
High in fiber, vitamins C and K, and phytochemicals (polyphenols include anthocyanins, tannins, and quercetin) that may support cancer prevention and heart health (83 calories per 100g serve or 0 smart points on the new Weight Watchers system).
Pomegranate Cobb Salad ({Pinterest)Since many of you have requested films, launching a series with a deseeding video might be a useful approach to get things going. Don’t be alarmed by the lovely fruit if you can’t find the seeds in your store.
The 10 seconds it takes to deseed them is well worth it. This approach prevents bruises from occurring. I’ve done this numerous times, and the fruit produces lovely seeds that fall out.
Wash your greens, then cook your chicken and bacon once your seeds are ready.
Enjoy your fresh, low-fat salad after combining the dressing!
Salad with pomegranate, chicken, bacon, and avocado | cafedelites.com
Pomegranate Cobb Salad ({Pinterest)INGREDIENTS
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cup arugula/rocket leaves
- 1 x 250 g | 9 oz boneless skinless chicken breast, cooked and sliced
- 1 x 125 g | 4 12 oz packets of lean shortcut bacon (Weight Watchers), cut into strips and pan-fried
- 1 pomegranate, prepared as shown (or 3/4 cup pomegranate seeds)
- 2 hard-boiled eggs, peeled and sliced
- 8 red grape/cherry tomatoes, halved
- 8 gold grape tomatoes, halved
- 1/2 avocado, sliced
- 1/3 cup reduced-fat feta or blue cheese, cubed
- Kosher salt and freshly ground black pepper, to taste
Red Wine Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 cloves crushed garlic
- 4 tablespoons water
- salt to taste
INSTRUCTIONS
- Put the ingredients for the salad in a sizable serving bowl. Serve after the dressing is drizzled.
The Design:
- In a little jug, combine the dressing’s components. Over the salad, dish out.