Endive & Watercress Salad with Pomegranate Dressing

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From: EatingWell Magazine Holiday Issue 1996

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

  • Active

  • Ready In

  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 information

  • Per serving: 121 calories; 6 g fat(1 g sat); 9 g fiber; 15 g carbohydrates; 4 g protein; 377 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 5759 IU vitamin A; 22 mg vitamin C; 148 mg calcium; 2 mg iron; 97 mg sodium; 910 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

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