Pomegranate and watercress salad

Yield: 1 Servings

Measure Ingredient
⅓ cup Pecan or walnut pieces
½ Pomegranate, seeds from
2 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 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@...>

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