Watercress and Pomegranate Salad

This recipe serves:  8 12

1/4 teaspoon Dijon mustard
3 tablespoons pomegranate juice
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
2 bunches watercress, washed and stemmed
2 head butter lettuce, washed and torn into bite-sized pieces
2 blood oranges, peeled and sectioned
1/4 cup chopped walnuts
1/2 cup pomegranate seeds
1. For the pomegranate dressing: In a small bowl, whisk the mustard, pomegranate juice and lemon juice together. Slowly whisk in the olive oil. Season with salt and pepper. This can be made in advance and stored in the refrigerator for up to 3 days.

2. For the salad: Combine the watercress and lettuce in a large serving bowl and toss it with the pomegranate dressing. Arrange the orange sections on top and sprinkle with walnuts and pomegranate seeds.

Serving Size: 1 salad

SEE ALL THE FACTS

• Print this recipe