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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 0.0%
  • Protein: 0.5g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.6g
  • Fiber: 0.5g
  • Sodium: 38mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Place salad mix in a wide bowl and sprinkle with pomegranate seeds.
  2. 2. In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.
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