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B'nai Emet -> Departments -> Women's League -> Recipes -> GeneralGreen Salad w/Pomegranate Vinaigrette (Pareve)Serves: 8 10 cups torn lettuce Pomegranate Vinaigrette1 large pomegranate (about 1 lb.) Cut pomegranate into quarters; gently squeeze seeds and juice into bowl, peeling away membranes if necessary. Strain to make 1/4 cup juice, reserving seeds for garnish. In bowl, whisk pomegranate juice, lemon juice, garlic, cumin, pepper, coriander, and salt; gradually whisk in oil until combined. If you make-ahead, refrigerate in airtight container for up to 24 hours. Bring to room temperature; whisk before using. In large bowl, toss lettuce, cucumber, and carrot with half of the vinaigrette to coat. Garnish with reserved pomegranate seeds. Variation: Green Salad with Cranberry VinaigretteOmit pomegranate. Add 1/4 cup cranberry juice to vinaigrette and garnish salad with 1/3 cup dried cranberries. |
