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1 medium pomegranate
2 heads endive, separated into leaves
1 medium papaya, peeled, seeded and cut into 1/2" cubes
3 quarts baby lettuce or other torn lettuce leaves (12 cups)
2 tablespoons thinly sliced green part of green onion
Separate seeds from skin and pulp of pomegranate; reserve seeds (about 3/4 cup).
On a large serving platter, arrange endive leaves like spokes with tips pointing out.
Toss papaya with 1 tablespoon Ginger Dressing (click here for recipe); reserve.
Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onions.
Posted by Steve and Marilyn Kerman
Nutritional Info Per Serving: N/A