My friends have a huge potluck party every year at Christmas. I wanted to bring something distinctive, so I topped off endive and watercress with jewel-toned pomegranate seeds.
—Alysha Braun, St. Catharines, ON
Takes: 15 min. • Makes: 8 servings
1 bunch watercress (4 oz.)
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 Tbsp. lemon juice
2 tsp. grated lemon zest
1/4 tsp. salt
1/8 tsp. pepper
1. In a large bowl, combine the watercress, endive, pomegranate seeds and shallot.
2. In a small bowl, whisk the dressing ingredients. Drizzle over the salad; toss to coat.
1 cup: 121 cal., 9g fat (1g sat. fat), 0 chol., 109mg sod., 9g carb. (4g sugars, 4g fiber), 2g pro. Diabetic exchanges: 2 fat, 1 vegetable.