Ingredients

Salad

1 cup arils from 1-2 large POM Wonderful Pomegranates

1 1/2 bunches watercress, stems removed ( about 4 cups)

1 head Bibb, Boston or butter lettuce, torn into small pieces (about 2 cups)

1 cup celery, sliced

1/2 cup green onion, sliced

1 cup garbanzo beans

4 teaspoons pine nuts, toasted

Dressing

3 tablespoons fresh lemon juice

2 teaspoons lemon zest

1/4 cup olive oil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon coarse black pepper

Preparation

  1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).

  2. To toast pine nuts, place in a skillet over low heat and stir until toasted and fragrant.

  3. Whisk the dressing ingredients together and add garbanzo beans.

  4. Divide watercress, lettuce, celery and green onion onto 6 plates.

  5. Portion beans with dressing, onto the salad.

  6. Garnish with pomegranate arils and toasted pine nuts and serve.