Ingredients
| 2 |
tablespoons fresh lime juice |
| 1 1/2 |
teaspoons sugar |
| 3/4 |
teaspoon salt |
| 1/4 |
teaspoon black pepper |
| 5 |
tablespoons extra-virgin olive oil |
| 1 1/4 |
lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups) |
| 1/2 |
lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups) |
| 1 |
medium pomegranate, seeds only, bitter white membranes discarded |
| 3/4 |
cup sliced almonds (2 1/4 oz), toasted |
Directions
- Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
- Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds
Categories
Salads
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