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Recipe courtesy of Chef Nick Stellino
Dressing:
1/4 cup Pompeian OlivExtra Plus
1 1/2 to 2 tablespoons Pompeian Açai
Pomegranate Infused Red Wine Vinegar
2 tablespoons whole grain Dijon mustard
2 medium garlic cloves, minced
1/4 teaspoon salt or to taste
Coarsely ground pepper to taste
Salad:
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1/2 cup frozen green peas, thawed
1/2 medium celery stalk, thinly sliced
1/4 cup chopped red onion
1 1/2 teaspoons sesame seeds, toasted
Combine dressing ingredients in a jar, secure with a lid and shake vigorously until well blended.
Combine salad ingredients in medium bowl. Toss salad with one half the dressing (about 1/4 cup) until well blended. Refrigerate remaining dressing up to 1 week for later use.
Nutrition information per serving, 1/4 of recipe: 100 calories, 8 g total fat (0.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 150 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugars, 2 g protein, Vitamin A 60%, Vitamin C 45%, Calcium 4%, Iron 6%
Read Smart Cooking with Chef Nick Stellino for more great recipes.