Endive & Pomegranate Salad
Nutritional Highlights (per serving)
|2||large navel oranges, peeled to remove skin and white pith, quartered and sliced|
|2||Belgian endives, cleaned and cut into|
|1||cup||watercress, washed and dried|
|1||ripe Fresh California Avocado, peeled, seeded and cut into thin slices lengthwise|
|12||medium cooked shrimp (1/2 pound), optional|
|1||cup||pomegranate arils (seeds)*|
|1||small clove garlic, minced|
|1/4||tsp.||salt, or to taste|
|As needed||Freshly ground pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Alternate avocado slices and orange sections in a fan shape on each salad plate.
- Top with endive, watercress and shrimp, if using.
- Drizzle with dressing, sprinkle with pomegranate arils (seeds) and serve.
- Whisk dressing ingredients in a small bowl.
- The dressing will keep in a covered container in the refrigerator for up to 2 days.
To clean Belgian endives wipe with a damp cloth. Do not soak as they tend to absorb water.
* Notes: 1 large pomegranate will yield about 1 cup of arils.
** Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Recipe by: Kitty Morse
Photo by: Ken Burris
© 2003 Eating Well Inc. Reprinted by permission from the Fall 2003 issue of EatingWell, The Magazine of Food & Health, a quarterly magazine with delicious, healthful recipes, cooking how-to and nutrition news. For a sample issue, visit www.eatingwell.com or call toll-free 1-800-337-0402.
Degree of difficulty: Easy