Free Recipe Pomegranate and Watercress Salad
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Pomegranate and Watercress Salad Recipe
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
Pomegranate and Watercress Salad Preparation
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 <duncan@VIANET.ON.CA>
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Pomegranate and Watercress Salad?
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