Recipe by JPMJ
"A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve."
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green leaf lettuce, rinsed and torn
Bartlett or Anjou pear
prepared Dijon-style mustard
ground black pepper to taste
When making fresh pomegranate juice, put the seeds in a clean garlic press and press down hard. It works so quickly!
The pomegranate was a nice touch, adding color, crunch, and flavor. But this salad wasn't anything spectacular. I'll stick to some of the other salads & just add pomegranate when in season.
Very tasty!!! The dressing is very balanced, sweet from the pomegrante and pears, sour from the lemon, and a little spice from the pepper. I bought a small bag of spring lettuce, and only had red pears on hand, but followed the directions exactly otherwise. I'm sure the dressing would taste just as good cold, so I'm thinking about increasing the amounts to make a larger batch and store it in the refrigerator.
Loved the dressing. Light and flavorful. I made this for Thanksgiving and added candied pecans. Everyone loved it.
This was nothing short of fabulous. It would be a great starter for a nice dinner so that the dressing remains warm. This is both easy and elegant.
I actually used an apple with this since my pears were not quite ripe. Other than that--delicious as is! Thanks for sharing this recipe!
Absolutely delightful salad. Will definately make again as everyone loved it. I don't usually change a recipe the first time i make it but as this is a winter salad, I thought I'd go with a little lettuce, spinach and small baby bok choy leaves. I do love a combination of greens in my salads. I sprinkled very lightly with candied almonds on top. A real hit
* Percent Daily Values are based on a 2,000 calorie diet.
Pear and Pomegranate Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 153
** Calories from Fat: 63
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