Cucumber Pomegrante Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #13544
July 31, 2014
Categories: Fresh Tomatoes, Dinner, Lunch, Salads, Fruit Salad, Vegetable Salad, Side Dishes, Fruit, Vegetables, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Entertaining, Fall/Autumn, July 4th, Labor Day, Ladies Luncheon, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"Oman refreshing and tart, a pretty salad"
Ingredients
- DRESSING
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-
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Nutritional
- Serving Size: 1 (311.3 g)
- Calories 283.6
- Total Fat - 12 g
- Saturated Fat - 2.9 g
- Cholesterol - 19.1 mg
- Sodium - 426.9 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 1.4 g
- Sugars - 28.8 g
- Protein - 13.4 g
- Calcium - 162.1 mg
- Iron - 1.5 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.1 mg
Step 1
Mix the pomegranate seeds and cubed cucumbers and green onions; toss in with dressing.
Step 2
Surround with sliced cukes and sliced tomato.
Tips & Variations
No special items needed.
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