Endive and Watercress Salad

Course : Salads
Serves: 4
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1/4 cup pomegranate juice
2 tablespoons walnut oil
2 tablespoons white-wine vinegar
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper to taste
1 ounces walnut or pecan halves
4 medium Belgian endive -- trimmed, leaves separated and broken into 1 1/2-inch lengths
1 bunch watercress -- large stems removed, leaves washed and dried
1 small red onion -- thinly sliced
1/2 cup pomegranate seeds or raspberries

Preparation / Directions:

Pomegranate juice is a flavorful stand-in for some of the oil in the dressing. To squeeze pomegranate juice, press the seeds through a sieve placed over a bowl. Bottled pomegranate juice can be found in health food stores. In a small bowl or a jar, whisk or shake pomegranate juice, walnut oil, vinegar, sugar, salt and pepper together. Preheat oven to 350 degrees F. Spread walnuts or pecans on a pie plate and toast for about 10 minutes, or until lightly browned and fragrant. Let cool and chop coarsely. In a salad bowl, combine endives, watercress and red onions. Drizzle the dressing over and toss. Taste and adjust seasonings. Sprinkle pomegranate seeds or raspberries and the toasted nuts over top and serve.


Nutritional Information:

4689 Calories (kcal); 440g Total Fat; (81% calories from fat); 29g Protein; 192g Carbohydrate; 0mg Cholesterol; 478mg Sodium

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