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Nutrition Facts
Serving Size 147 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 430 mg 18%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 4 g
Vitamin A 35% Iron 8%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pomegranate Fattoush Salad

Prep Time
45 minutes
Cook Time
Total Time
45 minutes
8  People


Recipe makes 8 Servings

3 cup(s) Swiss chard, thinly sliced
1 cup(s) Italian parsley leaves, loosley packed
1/3 cup(s) fresh mint, chopped
3 medium tomatillos, thinly sliced
2 cup(s) H-E-B Garlic Herb Pita Chips, crushed slightly
1 cup(s) hot house cucumbers, diced
1/2 cup(s) red radishes, thinly sliced
1/2 cup(s) feta cheese, crumbled
1 cup(s) Brussels sprouts, thinly sliced
1/2 cup(s) red onions, thinly sliced
1 cup(s) pomegranate
3 lemons, juiced
1 large fresh garlic clove, minced
1 Tsp kosher salt
1 Tsp black pepper
1/2 cup(s) extra virgin olive oil
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In a large bowl place chard, parsley, mint, tomatillos, pita chips, cucumbers, radishes, feta cheese, and Brussels sprouts together and toss to combine. Place in refrigerator.
Place onions and pomegranate in shallow dish and cover with lemon juice. Add garlic, and salt and pepper, toss to coat. Chill at least 20 minutes to allow flavors to meld.
When ready to prepare, pour onion mixture over salad and then add olive oil. Toss well to coat, and season with more salt and pepper if needed. Enjoy immediately!


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