Yield
6 servings (serving size: 1 cup)

Pomegranate juice and seeds provide sweet-tart flavor to this simple salad made with mixed greens.

How to Make It

Combine juice, vinegar, shallots, olive oil, salt, and pepper in a large bowl, stirring with a whisk. Add salad greens, pomegranate seeds, and chopped toasted pecans; toss well to combine. Serve immediately.

Ratings & Reviews

SingingGourmand's Review

Judy03
December 08, 2013
Made it exactly to the recipe - it made a pretty and tasty first course for a Christmas-season dinner party.

Robinnelsonfapp's Review

bellanotte
November 15, 2012
N/A

carolfitz's Review

user
January 08, 2012
Lovely & light dressing, made to recipe. Dressed greens, plated, then topped with seeds & nuts. Served before dinner, the tiniest bit of goat cheese would be a nice addition without too many extra calories! Would also be great as an after-supper salad, before dessert or cheese.

JeriTex's Review

carolfitz
October 04, 2010
Delicious Flavor!

bellanotte's Review

JeriTex
January 19, 2010
This salad got rave reviews from my family! I am allergic to pecans so I substituted toasted almonds and I added a sprinkling of gorganzola cheese - terrific!! Add grilled chicken for a fabuouls main dish!

Judy03's Review

Robinnelsonfapp
January 30, 2009
I've brought this salad to several potlucks and it has been a huge hit. I also add crumbled goat cheese.

user's Review

SingingGourmand
November 10, 2008
The dressing was fantastic. We used arugula and added blue cheese, cucumbers, and cherry tomatoes. We found the champagne vinegar at Whole Foods.