Mixed Greens and Double Pomegranate Salad

• 1/4 cup pomegranate juice
• 1 1/2 tablespoons Champagne vinegar
• 1 1/2 teaspoons minced shallots
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups mixed salad greens 
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• 1/2 cup pomegranate seeds
• 4 teaspoons finely chopped pecans, toasted

Preparation

1. Combine juice, vinegar, shallots, olive oil, salt, and pepper in a large bowl, stirring with a whisk. Add salad greens, pomegranate seeds, and chopped toasted pecans; toss well to combine. Serve immediately.

Melissa Williams, Cooking Light
NOVEMBER 2007