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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


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; protein 4.3g 9% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 9.1g 36% DV; sugars 4.8g; fat 6.4g 10% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 5758.9IU 115% DV; vitamin c 21.9mg 36% DV; folate 376.6mcg 94% DV; calcium 148.3mg 15% DV; iron 2.3mg 13% DV; magnesium 48.4mg 17% DV; potassium 910mg 26% DV; sodium 96.6mg 4% DV; thiamin 0.2mg 24% DV.