Rating: 4.5 stars 4.4
73 Ratings
  • 5 star values: 41
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
2
Yield:
2 salads
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

153 calories; protein 1.6g; carbohydrates 23.5g; fat 7.1g; sodium 88mg. Full Nutrition
Advertisement