Mixed Green Salad with Pomegranate Vinaigrette

Ingredients:

• 1 lb. mixed baby greens (16 cups)
• 1 medium fennel bulb, thinly sliced
• 3/4 cup pomegranate seeds
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp. fresh lemon juice
• 1 tbsp. minced shallot or red onion
• 1 tsp. freshly grated lemon zest
• salt
• freshly ground black pepper

 

Makes 8 (2-cup) Servings)

1. Toss together green, fennel and pomegranate seeds in a large bowl.
2. Whisk together oil, lemon juice and zest, shallot and a pinch of salt in a small bowl. Allow dressing to sot for 10 minutes.
3. Just before serving, whisk dressing, pour over greens, and toss gently. Season with salt and pepper to taste, and serve.

WW POINTS VALUE: 2 Pts. per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This was a delicious salad for the holiday season because it had the bold flavors of lemon and pomegranate mixed in with vegetables. The pomegranates also add some sparkling juice to the salad. You can use any kind of leafy greens in this dish. I also highly recommend using Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more lemony vinaigrette. For more information, visit www.TheImperialOlive.com.