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Jeweled Endive Salad

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    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

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.

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