Green Leaf Lettuce, Pomegranate, and Almond Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons sugar
- 5 tablespoons extra-virgin olive oil
Preparation Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined. Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds. Cooks' notes:•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags. •Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container. •Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Preparation Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined. Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds. Cooks' notes:•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags. •Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container. •Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
