Endive & Watercress Salad with Pomegranate Dressing

From EatingWell: November/December 1992

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.

Endive & Watercress Salad with Pomegranate Dressing Recipe

Makes: 8 servings

Active Time: 15 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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

Per serving: 113 calories; 6 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 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).

Exchanges: 2 vegetable, 1 fat

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