Pomegranate-Kissed Mixed Greens Salad
Ensalada de Lechuga con Granadas
Ingredients
- 1 pomegranate
- Mixed salad greens such as romaine, watercress, or mesclun, rinsed and trimmed
- ½ small red onion thinly slivered
- 2 medium scallions coarsely chopped (about 2 tablespoons)
Dressing:
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar or red wine vinegar
- 4 teaspoons red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cut the pomegranate into wedges and separate the seeds.
- Reserve ¾ cup seeds for the salad.
- In a mortar or mini-processor, mash enough of the remaining seeds to make 2 tablespoons of juice for the dressing.
- Prepare the dressing: In a small bowl, whisk together the reserved pomegranate juice and the dressing ingredients: olive oil, sherry vinegar or red wine vinegar, and salt and pepper to taste.
- In a large bowl, place the mixed salad greens, red onion, and scallions.
- Toss the greens and pour the dressing over the salad, tossing again to coat evenly.
- Scatter the reserved pomegranate seeds over the salad just before serving.