Mixed Greens with Pomegranate Dressing

Mexican Quinoa Casserole with Sweet Potato Leaves

Mixed Greens with Pomegranate Dressing

Mixed greens such as Kale, Arugula and Romaine Lettuce have health benefits that make them a great diet:

  1. Some of the health benefits of arugula include a lowered risk of cancer, healthy bones, and improved eyesight. … Arugula is a leafy green plant that is packed with vitamins, minerals, and antioxidants.
  2. Kaleis low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below
  3. Due to its extremely low calorie content and high water volume, romaine lettuce—while often overlooked in the nutrition world—is actually a very nutritious food. Based on its nutrient richness, our food ranking system qualified it as an excellent source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene), vitamin K, folate, and molybdenum. Romaine lettuce also emerged from our ranking system as a very good source of dietary fiber, four minerals (manganese, potassium, copper, and iron), and three vitamins (biotin, vitamin B1, and vitamin C).

Pomegranate has punicalagins and punicic acid which are packed with antioxidant that is 3x of red wine and green tea.  Pomegranates have impressive anti-inflammatory effects, cancer fighting food, and help fight arthritis and joint pain and lower blood pressure.

Serving:  6-8 people                                                                                        Time:  15 minutes

1 bunch Red Russian Kale (just the leaves)
1 bunch Romaine lettuce
1 bunch Arugula
3 each Pomegranates seeds (separated and washed)
1 pinch Xanthium gum (or quick thickener)
To taste Salt and pepper

 

Prepare the Pomegranate dressing:

  1. Cut each of the pomegranate in half;
  2. Break the ½ fruit by pressing against the bottom of the core with the seeds facing down into a bowl to catch any seeds falling out.
  3. Take the pad of your thumb and break the seed away from the membrane;
  4. Put the seeds in a bowl of water to rinse and also sort out the any skin/white membrane; the membrane and bad seeds will float;
  5. Skim the floating “stuff” off and drain the pomegranate seeds;
  6. Put the seeds in a food processor and puree;
  7. Use a strainer to strain the juice from the pulp and discard the pulp;
  8. In a bowl mix the juice with salt and pepper to taste and add a pinch of xanthium to thicken the juice;
  9. Mix well with a whisk and let it stand for 5 minutes so the xanthium can have time to activate;
  10. Add more xanthium if you want to thicken the dressing further;

In another large bowl toss the kale, arugula, romaine lettuce to mix the greens evenly;

Add dressing and serve.