Bibb and Radicchio Salad with Persimmons and Pomegranates

recipe
Serve this salad alongside broiled salmon.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Caloriesfromfat 24 %
Fat 1.8 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 1.2 g
Carbohydrate 13.5 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 206 mg
Calcium 22 mg

Ingredients

1 pomegranate
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups torn Bibb lettuce (about 2 small heads)
4 cups torn radicchio (about 1 small head)
1 ripe Fuyu persimmon, halved lengthwise and thinly sliced

Preparation

Cut pomegranate in half. Remove seeds from one pomegranate half, being careful not to burst the individual juice sacs; set seeds aside. Squeeze 2 tablespoons juice from other pomegranate half using a citrus reamer or juicer. Combine pomegranate juice, balsamic vinegar, red wine vinegar, oil, salt, and pepper, stirring with a whisk.

Combine lettuce, radicchio, persimmon, and pomegranate seeds in a large bowl. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.

Note:

November 2005
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