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Jeweled Endive Salad

5 | 1 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Alysha Braun, St. Catharines, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario

TEST KITCHEN APPROVED

Jeweled Endive Salad

5 | 1 Reviews Add your review
Yield:8 servings
Prep:15 min
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Ingredients

  • 1 bunch watercress (4 ounces)
  • 2 heads endive, halved lengthwise and thinly sliced
  • 1 cup pomegranate seeds (about 1 pomegranate)
  • 1 shallot, thinly sliced
  • dressing:
    • 1/3 cup olive oil
    • 3 tablespoons lemon juice
    • 2 teaspoons grated lemon zest
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
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Directions

  1. In a large bowl, combine watercress, endive, pomegranate seeds and shallot.
  2. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts

1 cup: 121 calories, 9g fat (1g saturated fat), 0 cholesterol, 109mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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