Jeweled Endive Salad

Name: Jeweled Endive Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 1 bunch watercress (4 ounces); 2 heads endive, halved lengthwise and thinly sliced; 1 cup pomegranate seeds (about 1 pomegranate); 1 shallot, thinly sliced; DRESSING:; 1/3 cup olive oil; 3 tablespoons lemon juice; 2 teaspoons grated lemon zest; 1/4 teaspoon salt; 1/8 teaspoon pepper

Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario

Ingredients

1 bunch watercress (4 ounces)
2 heads endive, halved lengthwise and thinly sliced
1 cup pomegranate seeds (about 1 pomegranate)
1 shallot, thinly sliced
DRESSING:
1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine watercress, endive, pomegranate seeds and shallot.
In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts

1 cup: 121 calories, 9g fat (1g saturated fat), 0 cholesterol, 109mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Originally published as Jeweled Endive Salad in Taste of Home Christmas Annual 2015