POMEGRANATE AND ALMOND SALAD

Pomegranate and Almond Salad image

Baby greens are sprinkled with tart-sweet pomegranate seeds, almonds, and an easy citrus dressing for a salad that tastes as festive as it looks!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 16

Number Of Ingredients 9

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Ingredients

1 cup sliced almonds
1/3 cup olive or vegetable oil
2 tablespoons fresh lime juice
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 clove garlic, finely chopped
2 bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
1 pomegranate, seeded (3/4 cup seeds)

Steps:

Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

Nutrition Facts : Calories 90, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 2 g, TransFat 0 g