Bibb and Radicchio Salad with Persimmons and Pomegranates

Serve this salad alongside broiled salmon.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 24%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 13.5g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 206mg
  • Calcium: 22mg


  • 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


  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.
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