Title: Pomegranate and Watercress Salad
Categories: None
Yield: 1 Servings

1/3 c Pecan or walnut pieces
1/2 Pomegranate, seeds from
2 Belgian endive, trimmed,
-leaves separated and
-broken into 1 1/2 inch
-pieces
1 c Watercress, large stems
-removed, chopped
2 c Leaf lettuce, torn into bite
-size pieces
1/2 A red onion, sliced thinly

As requested, here is the recipe for the salad which accompanied our
Thanksgiving dinner. It is based on a recipe in Eating Well's Entertaining
edition, dated Jan. 1997. I liked the salad recipe but the dressing in the
original seemed a bit boring so I used one provided by Bill Spalding. I
think it was better with Bill's dressing than the original. -Leslie.

Toast nuts in oven 350 about 5 minutes. Let cool.

In a salad bowl combine greens, and red onion. Drizzle dressing over and
toss.

Just before serving sprinkle pomegranate seeds and nuts over top.

Posted to EAT-L Digest 21 October 96

Date: Tue, 22 Oct 1996 02:44:39 -0400

From: Leslie Duncan