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. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk or shake pomegranate juice, oil, vinegar, sugar, salt and pepper together in a small bowl or a jar.

  • Preheat oven to 350 degrees 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.

  • 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 Facts

121 calories; 6.4 g total fat; 0.7 g saturated fat; 97 mg sodium. 910 mg potassium; 14.7 g carbohydrates; 9.1 g fiber; 5 g sugar; 4.3 g protein; 5759 IU vitamin a iu; 22 mg vitamin c; 377 mcg folate; 148 mg calcium; 2 mg iron; 48 mg magnesium;