Pear and Pomegranate Salad recipe

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Ingredients

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Nutrition Info

152.6 calories
carbohydrate: 23.5 g
cholesterol: : -
fat: 7.1 g
fiber: 3.8 g
protein: 1.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 88 mg
sugar: 15.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.

  2. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Recipe Yield

2 salads

Recipe Note

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

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