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20 minute dinner recipes

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Endive & Watercress Salad with Pomegranate Dressing


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



  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.


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