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.

Source: EatingWell Magazine, Holiday Issue 1996


Ingredient Checklist


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

  • Preheat oven to 350 degrees 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 Facts

121 calories; protein 4.3g; carbohydrates 14.7g; dietary fiber 9.1g; sugars 4.8g; fat 6.4g; saturated fat 0.7g; vitamin a iu 5758.9IU; vitamin c 21.9mg; folate 376.6mcg; calcium 148.3mg; iron 2.3mg; magnesium 48.4mg; potassium 910mg; sodium 96.6mg; thiamin 0.2mg.

2 vegetable, 1 fat