Pomegranates are a delicious exception to the "Eat the fruit; throw out the seeds" rule. In this unusual twist on a standard salad, pomegranate seeds add crunch and a tangy sweetness to the greens, while the juice lends a rich flavor to the dressing. Both are great sources for vitamins and antioxidants. Salty Parmesan cheese complements the sweet combo.
½ cup pomegranate juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon whole grain mustard
1 shallot, minced
Fresh lemon juice
Salt and black pepper
4 cups (packed) baby greens (baby spinach, spring mix, watercress or a combination)
Seeds from ½ pomegranate
½ cup Parmesan cheese shavings (about 2 ounces; see box)
- Place the pomegranate juice in a small saucepan and bring to a boil over medium heat. Reduce the heat and let it simmer until the juice is reduced to about 2 tablespoons, about 10 minutes. Remove the juice from the heat.
- Add the balsamic vinegar, olive oil, mustard and shallot to the reduced pomegranate juice and whisk to mix. Season with lemon juice, salt and pepper to taste.
- Place the greens and pomegranate seeds in a large salad bowl. Toss with enough dressing to coat evenly. Divide the pomegranate salad between two smaller salad bowls, sprinkle the Parmesan shavings on top and serve immediately.
Serves 2
Note: Pomegranate juice is available in the refrigerated section of supermarkets and health food stores.
Turn pomegranate salad into a main dish by doubling the recipe and topping it with grilled shrimp or chicken
Nutrition Info:
1 portion provides:
Vitamin C: ½ serving; 2 servings if made with watercress
Green leafy and yellow vegetables and fruits: 2 servings
Other fruits and vegetables: 1 serving
Fat: ½ serving
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