Bibb and Radicchio Salad with Persimmons and Pomegranates

Serve this salad alongside broiled salmon.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 1  pomegranate
• 1  tablespoon  balsamic vinegar
• 1  tablespoon  red wine vinegar
• 2  teaspoons  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 4  cups  torn Bibb lettuce (about 2 small heads)
• 4  cups  torn radicchio (about 1 small head)
• 1  ripe Fuyu persimmon, halved lengthwise and thinly sliced

Preparation

Cut pomegranate in half. Remove seeds from one pomegranate half, being careful not to burst the individual juice sacs; set seeds aside. Squeeze 2 tablespoons juice from other pomegranate half using a citrus reamer or juicer. Combine pomegranate juice, balsamic vinegar, red wine vinegar, oil, salt, and pepper, stirring with a whisk.

Combine lettuce, radicchio, persimmon, and pomegranate seeds in a large bowl. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.

Nutritional Information

Calories:

68 (24% from fat)

Fat:

1.8g (sat 0.2g,mono 1.1g,poly 0.2g)

Protein:

1.2g

Carbohydrate:

13.5g

Fiber:

1.7g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

206mg

Calcium:

22mg