Jeweled Endive Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8 servings.
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
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1 bunch watercress (4 ounces)
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2 heads endive, halved lengthwise and thinly sliced
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1 cup pomegranate seeds (about 1 pomegranate)
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1 shallot, thinly sliced
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DRESSING:
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1/3 cup olive oil
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3 tablespoons lemon juice
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2 teaspoons grated lemon zest
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a large bowl, combine watercress, endive, pomegranate seeds and shallot.
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2.
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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