Serve this salad alongside broiled salmon.

Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

68 calories; calories from fat 24%; fat 1.8g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.2g; protein 1.2g; carbohydrates 13.5g; fiber 1.7g; cholesterol 0mg; iron 0.8mg; sodium 206mg; calcium 22mg.
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