Endive & Pomegranate Salad
From EatingWell: Fall 2003
Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.
- 6 tablespoons pomegranate juice
- 3 tablespoons canola oil
- 2 teaspoons Dijon mustard
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 large navel oranges
- 2 Belgian endives
- 1 cup watercress
- 1 avocado
- 12 medium cooked shrimp, (about 8 ounces), optional
- 1 cup pomegranate seeds, (1 large fruit; see Tip)
- To prepare dressing: Whisk dressing ingredients in a small bowl.
- To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak"they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.
- To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
- Ingredient note: Look for pomegranate juice with other bottled juices or in the produce section of well-stocked supermarkets and natural-foods stores.
- Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
Per serving: 292 calories; 19 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 5 g protein; 13 g fiber; 244 mg sodium; 1336 mg potassium.
Nutrition Bonus: Vitamin A & C (120% daily value), Folate (108% dv), Potassium (38% dv), Calcium (20% dv), Magnesium & Zinc (16% dv), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 1/2 fruit, 2 vegetable, 3 1/2 fat (without shrimp)
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Type of Dish
- Salad, main dish
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Fall 2003