3 cups green leaf lettuce, rinsed and torn, 1 Bartlett or Anjou pear, ⅓ cup pomegranate seeds, 1 tablespoon vegetable oil, 2 tablespoons pomegranate juice, 1 tablespoon lemon juice, 1 teaspoon prepared Dijon-style mustard, ½ tablespoon honey, ground black pepper to taste
Instructions
Split the lettuce into two bowls. Halve, core, and slice the pear, then add the slices and pomegranate seeds to the bowls and toss lightly. In a saucepan, whisk together the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper. Bring the mixture to a boil over high heat, then lower the heat and simmer, stirring often, until thickened, roughly 2 minutes. Drizzle the warm dressing over the salads and serve immediately.
Nutrition
Total Fat 7g 9%, Saturated Fat 1g 6%, Sodium 88mg 4%, Total Carbohydrate 24g 9%, Dietary Fiber 4g 14%, Total Sugars 15g, Protein 2g, Vitamin C 22mg 111%, Calcium 41mg 3%, Iron 1mg 6%, Potassium 280mg 6%
