Watercress Endive Salad with Blood Oranges and Pomegranates

Watercress Endive Salad with Blood Oranges and Pomegranates
Photo by Lisa Romerein

Ingredients

  • 1 cup slivered almonds, toasted
  • 1 cup slivered almonds, toasted
  • 1 cup slivered almonds, toasted
  • 1 cup slivered almonds, toasted
  • ½ to 3/4 cup pomegranate seeds
  • 4 to 5 tbsp. Champagne Vinaigrette
  • 1 cup slivered almonds, toasted
  • + 15 more ingredients
    • 3 heads Belgian endive, thinly sliced crosswise
    • ½ to 3/4 cup pomegranate seeds
    • ½ to 3/4 cup pomegranate seeds
    • 1 cup slivered almonds, toasted
    • ½ to 3/4 cup pomegranate seeds
    • 1 cup slivered almonds, toasted
    • 3 heads Belgian endive, thinly sliced crosswise
    • 6 bunches watercress or arugula, large stems removed
    • ½ to 3/4 cup pomegranate seeds
    • 8 large blood oranges
    • ½ to 3/4 cup pomegranate seeds
    • 8 large blood oranges
    • 1 cup slivered almonds, toasted
    • 4 to 5 tbsp. Champagne Vinaigrette
    • 6 bunches watercress or arugula, large stems removed

1. With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges. 2. Rinse and d...

View full recipe at My Recipes

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