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Halloween: Goblin Green Salad




Source of Recipe


Internet


List of Ingredients




3 quarts salad mix (about 10 oz.), rinsed and crisped
About 3/4 cup pomegranate seeds (see note)
3 tablespoons rice vinegar
2 tablespoons orange juice
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and pepper


Recipe



1. Place salad mix in a wide bowl and sprinkle with pomegranate seeds.

2. In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.


SERVES 8
Per serving: 27 cal., 0% (0 cal.) from fat; 0.5 g protein; 0 g fat; 5.6 g carbo (0.5 g fiber); 38 mg sodium; 0 mg chol.

NOTES: Up to 1 day ahead, rinse and crisp greens, seed pomegranate, and make dressing; cover separately and chill.

To seed pomegranate (use an 8- to 9-oz. one), cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out.