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.

Makes 8 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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 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

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: 113 calories; 6 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 13 g carbohydrate; 4 g protein; 8 g fiber; 97 mg sodium; 893 mg potassium.
Nutrition bonus: Vitamin A (117% daily value), Folate (93% dv), Vitamin C (35% dv), Potassium (26% dv), Calcium (15% dv).
0 Carbohydrate Servings