Pomegranate juice and seeds provide sweet-tart flavor to this simple salad made with mixed greens.
1/4 cup pomegranate juice
1 1/2 tablespoons Champagne vinegar
1 1/2 teaspoons minced shallots
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mixed salad greens
1/2 cup pomegranate seeds
4 teaspoons finely chopped pecans, toasted
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.
Made it exactly to the recipe - it made a pretty and tasty first course for a Christmas-season dinner party.
November 15, 2012
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.
October 04, 2010
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!
January 30, 2009
I've brought this salad to several potlucks and it has been a huge hit. I also add crumbled goat cheese.
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.
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