Green Salad with Dracula's Teeth

Notes: Up to 1 day ahead, rinse and crisp greens, seed pomegranate, and make dressing; cover separately and chill. To seed pomegranate (use an 8- to 9-oz. one), cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out.

Yield: Makes 8 servings

Ingredients

• 3  quarts salad mix (about 10 oz.), rinsed and crisped
• About 3/4 cup pomegranate seeds (see notes)
• 3  tablespoons  rice vinegar
• 2  tablespoons  orange juice
• 2  teaspoons  honey
• 2  teaspoons  Dijon mustard
• Salt and pepper

Preparation

1. Place salad mix in a wide bowl and sprinkle with pomegranate seeds.

2. In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.

Nutritional Information

Calories:

27 (0.0% from fat)

Protein:

0.5g

Fat:

0.0g (sat 0.0)

Carbohydrate:

5.6g

Fiber:

0.5g

Sodium:

38mg

Cholesterol:

0.0mg