juice* or orange juice
extra virgin olive oil
, such as spinach, arugula and mesclun
, quartered, cored and thinly sliced
1. Cut the pomegranate in half crosswise. Hold one half at a time over a bowl and tap it with a wooden spoon while the kernels fall into the bowl. Discard the pomegranate shells and remove any membranes that fell out with the kernels.
2. In a small mixing bowl, whisk the raspberry vinegar, pomegranate juice, olive oil, sugar and salt together. Add half of the pomegranate kernels to the vinaigrette mixture and set aside. (The vinaigrette may be made in advance and stored in the refrigerator for up to 3 days.)
3. Place the greens in a large salad bowl and toss them with the vinagrette. Divide the greens among 4 salad plates and garnish each plate with the pear slices, walnuts and remaining pomegranate kernels.
Serving Size: 1 salad
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin