“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.” - by JPMJ
Ingredients
Adjust Servings
Original recipe yields 2 salads
Directions
- 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.
- 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
Amount Per Serving (2 total)
- Calories
- 153 cal
- 8%
- Fat
- 7.1 g
- 11%
- Carbs
- 23.5 g
- 8%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"When making fresh pomegranate juice, put the seeds in a clean garlic press and press down hard. It works so quickly!..." See more"
Nichole
"Very tasty!!! The dressing is very balanced, sweet from the pomegrante and pears, sour from the lemon, and a little spice from the pepper. I bought a small bag of spring lettuce, and only had red pear..." See mores on hand, but followed the directions exactly otherwise. I'm sure the dressing would taste just as good cold, so I'm thinking about increasing the amounts to make a larger batch and store it in the refrigerator."
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