Endive & Watercress Salad with Pomegranate Dressing

November/December 1992

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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


  • 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


  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.


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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