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10 cups torn lettuce
Pomegranate Vinaigrette:
Pomegranate Vinaigrette:
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 Vinaigrette: Omit pomegranate. Add 1/4 cup cranberry juice to vinaigrette and garnish salad with 1/3 cup dried cranberries.
Notes:
Posted by Carole Walberg
Nutritional Info Per Serving:152cal, 1g protein, 14g total fat (2g saturated fat), 8g carbohydrates, 2g fibre, 0mg cholesterol, 83mg sodium. % RDI: 5% calcium, 10% iron, 33% vitamin A, 28% vitamin C, 17% folate.
1 cup thinly sliced cucumber
1/2 cup grated carrot
1 large pomegranate (about 1 lb.)
1/4 cup lemon juice
1 clove garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
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.
Pomegranates, the highlight of this refreshing vinaigrette, are an especially popular fruit around Rosh Hashana because they symbolize fertility. This recipe makes enough dressing for this salad and for another the next day.