Pomegranate & Pistachio Salad

Adapted from Kate Sherwood, The Healthy Cook, cspinet.org

From: Susan Burke March

Prep time: 10 minutes

Serving Size – 2 cups. Serves 4

Enjoy this crunchy and delicious salad with your favorite entrée, such as salmon or turkey, or with crusty bread and cheese. Don’t hesitate to change the fruit – for pomegranate seeds, try sectioned orange or grapefruit, or diced apples or sweet pears. Instead of pistachios, try chopped walnuts, pecans, or cashews.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1½ tablespoons reduced-sodium soy sauce

• 1 tablespoon red wine vinegar

• 1 teaspoon fresh lemon juice

• 1 teaspoon Dijon mustard

• ¼ teaspoon honey

• 8 cups salad greens

• ½ cup pomegranate seeds

• ¼ cup unsalted toasted pistachios

• 1 tablespoon chopped chives

• freshly ground black pepper, to taste

Directions

Make the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, lemon juice, mustard, and honey. Add the salad greens to a large serving bowl. Top with the pomegranate seeds, pistachios, and scallions.

Serve with the dressing and season to taste with freshly ground sea salt and pepper.