Endive & Watercress Salad with Pomegranate Dressing

http://www.eatingwell.com/recipes/endive_watercress_salad_with_pomegranate_dressing.html

From EatingWell:  November/December 1992

Pomegranate juice is a flavorful stand-in for some of the oil in the dressing. To squeeze pomegranate juice, press the seeds through a sieve placed over a bowl. Bottled pomegranate juice can be found in natural-foods stores.

8 servings | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 1/4 cup pomegranate juice
• 2 tablespoons walnut oil
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon sugar
• Salt & freshly ground pepper to taste
• 1 ounce ounce walnut, or pecan halves
• 4 heads Belgian endive, trimmed, leaves separated and broken into 1 1/2-inch lengths
• 1 bunch watercress, large stems removed, leaves washed and dried
• 1 small red onion, thinly sliced
• 1/2 cup pomegranate seeds or raspberries

Preparation

1. Whisk or shake pomegranate juice, oil, vinegar, sugar, salt and pepper together in a small bowl or a jar.
2. Preheat oven to 350°F. Spread walnuts or pecans on a pie plate and toast for about 10 minutes, or until lightly browned and fragrant. Let cool and chop coarsely.
3. Combine endives, watercress and red onions in a salad bowl. Drizzle the dressing over and toss. Taste and adjust seasonings. Sprinkle pomegranate seeds or raspberries and the toasted nuts over top and serve.

Nutrition

Per serving : 113 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 4 g Protein; 8 g Fiber; 97 mg Sodium; 893 mg Potassium

Exchanges: 2 vegetable, 1 fat