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20 minute dinner recipes

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Endive & Pomegranate Salad


From EatingWell:  Fall 2003

Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes





  1. To prepare dressing: Whisk dressing ingredients in a small bowl.
  2. To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak"they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.
  3. To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.


Per serving : 292 Calories; 19 g Fat; 2 g Sat; 11 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 5 g Protein; 13 g Fiber; 244 mg Sodium; 1336 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 2 vegetable, 3 1/2 fat (without shrimp)

Tips & Notes