Yield: 1 Servings
|⅓ cup||Pecan or walnut pieces|
|½ \N||Pomegranate, seeds from|
|2 \N||Belgian endive, trimmed, leaves separated and broken into 1 1/2 inch pieces|
|1 cup||Watercress, large stems removed, chopped|
|2 cups||Leaf lettuce, torn into bite size pieces|
|½ \N||A red onion, sliced thinly|
As requested, here is the recipe for the salad which accompanied our Thanksgiving dinner. It is based on a recipe in Eating Well's Entertaining edition, dated Jan. 1997. I liked the salad recipe but the dressing in the original seemed a bit boring so I used one provided by Bill Spalding. I think it was better with Bill's dressing than the original. -Leslie.
Toast nuts in oven 350 about 5 minutes. Let cool.
In a salad bowl combine greens, and red onion. Drizzle dressing over and toss.
Just before serving sprinkle pomegranate seeds and nuts over top.
Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 02:44:39 -0400 From: Leslie Duncan <duncan@...>