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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.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place salad mix in a wide bowl and sprinkle with pomegranate seeds.

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

Nutrition Facts

27 calories; protein 0.5g; carbohydrates 5.6g; fiber 0.5g; sodium 38mg.
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