Green Salad with Dracula's Teeth

Notes: Up to 1 day ahead, rinse and crisp greens, seed pomegranate, and make dressing; cover separately and chill. To seed pomegranate (use an 8- to 9-oz. one), cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out.


Makes 8 servings

Recipe from


Nutritional Information

Calories 27
Caloriesfromfat 0.0 %
Protein 0.5 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 5.6 g
Fiber 0.5 g
Sodium 38 mg
Cholesterol 0.0 mg


3 quarts salad mix (about 10 oz.), rinsed and crisped
About 3/4 cup pomegranate seeds (see notes)
3 tablespoons rice vinegar
2 tablespoons orange juice
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and pepper


1. Place salad mix in a wide bowl and sprinkle with pomegranate seeds.

2. In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.