This pear and pomegranate salad is a fall and winter favorite. I'm always eager for pomegranates to be in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Ingredients
- 3 cups green leaf lettuce , rinsed and torn
- 1 Bartlett or Anjou pear - halved , cored, and cut into slices
- 0.33 cups pomegranate seeds
- 1 tablespoon vegetable oil
- 2 tablespoons pomegranate juice
- 1 tablespoon lemon juice
- 1 teaspoon prepared Dijon-style mustard
- 0.5 tablespoons honey
- ground black pepper to taste
Instructions
-
1
Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
-
2
Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.
Nutrition Facts
Per serving
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