Pom, Persimmon and Pecan Salad

Ingredients

Preparation

1
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)Use any collected juices for the dressing or press 1/4 cup arils through a strainer to collect 2 tablespoons of juice.
2
In a large bowl, combine baby romaine lettuce, arils, green onion, ripe persimmons and pecans
3
Mix all the dressing ingredients together and toss into the salad.
4
Serve immediately.
5
For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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About

NUTRIENTS PER SERVING (1 1/2 cups): 181 calories (67% calories from fat, 28% calories from carbs), 2g protein, 13g carbohydrates, 14g total fat (2g saturated), 0mg cholesterol, 15mg sodium, 3g dietary fiber, 442mcg vitamin A RE, 29mg vitamin C.

Link:
http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=POM,%20Persimmon%20and%20Pecan%20Salad

Yield:

6

Added:

Thursday, December 10, 2009 - 5:03pm

Creator:

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