Ingredients (4 people):
- 1 endive
- 1 apple
- 1 pomegranate
- extra virgin olive oil
- raspberry vinegar
Preparation of the recipe Escarole, apple and pomegranate salad:
Wash the endive, dry it, chop it and put it in a bowl.
Peel the apple. Cut it in half, remove the seeds and cut it into fine leaves. Add them to the source.
Cut the pomegranate in half and pat it on the skin until all the pimples pop out. Add them to the source.
Also add the raisins. Season.
Combine vinegar, honey and oil in a bowl. Dress the salad and serve.
Nutritional information of the recipe:
The side salad increases the amount of green vegetables and vegetables, exceeding the recommendations.
It is recommended not to use honey for dressing, and therefore to decrease the presence of sugars in food.
It is a salad that will help digest the meat.
Due to its vitamin C content, it will improve the assimilation of iron in meat.
In addition, due to its satiating effect, it will help us to be moderate with the portion of meat and thus to obtain a healthier and more balanced menu.
For all these reasons, it is recommended that today's dish with salad and a piece of bread be for 6 people instead of 4.
The 2 fruits of the salad are not equal to the dessert fruit of the 6 guests.
For dessert, a fruit and a yogurt.