Pomegranate Salad



INGREDIENTS
 For the salad dressing:
  • 1/4 cup Rimon Dessert Wine
  • 1 Tbsp lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/4 cup olive oil
  • black pepper
  • salt

 For the Salad:

 

  • 2 bunches watercress, washed and stemmed
  • 1 bunch spinach 
  • 2 head butter lettuce, washed and torn into bite-sized pieces
  • 2 blood oranges, peeled and sectioned
  • 1/4 cup chopped walnuts
  • 1/2 cup pomegranate seeds

Instructions

For the pomegranate dressing:
1. In a small bowl, whisk the Rimon wine, balsamic vinegar  and lemon juice together.
2. Slowly whisk in the olive oil.
3. Season with salt and pepper. This can be made in advance and stored in the refrigerator for up to 3 days.
 
For the salad:
1. Combine the watercress, spinach and lettuce in a large serving bowl and toss it with the pomegranate dressing.
2. Arrange the orange sections on top and sprinkle with walnuts and pomegranate seeds.


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