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3/4 cup chopped cauliflower
4 ounces pomegranate juice
3 cups baby arugula
1/4 cup pomegranate seeds
3 slices turkey bacon, chopped
2 tablespoons fresh lemon juice
1/4 cup thinly sliced red onion
1. Preheat the oven to 450 degrees. Mix cauliflower with a little bit of olive oil, salt, and pepper and roast for about 10 minutes or grill until al dente.
2. Simmer pomegranate juice in a saucepan over medium heat until it has the consistency of syrup.
3. Mix arugula, pomegranate seeds, bacon, lemon juice, and 1 tablespoon olive oil, and season with salt and pepper. Plate salad topped with onions and drizzled with warm pomegranate syrup.
Nutrition score per serving: 303 calories, 19.5g fat, 24g carbs, 11g protein
Recipe provided by chefs Jonathan Rollo and Kristi Ritchey of Greenleaf Gourmet Chopshop
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.
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