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Bibb and Radicchio Salad with Persimmons and Pomegranates

Yield 6 servings (serving size: 1 1/3 cups)
Serve this salad alongside broiled salmon.

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

Nutrition 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

How to Make It

  1. 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.

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