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Pomegranate and Papaya Salad with Ginger Dressing

 

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Pomegranate and Papaya Salad with Ginger Dressing
 

 

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Recipe

Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.

Times

  • Ready Time : 0 min

Servings

6 Servings

Ingredients

  • 1 medium pomegranate
  • 2 tablespoons lemon juice
  • 1/2 tablespoon white wine vinegar
  • 1 clove garlic, chopped finely
  • 1 teaspoon freshly grated ginger or a generous 1/4 teaspoon powdered ginger
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 heads endive, seperated into leaves
  • 3 quarts baby lettuce or other torn lettuce leaves
  • 1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
  • 2 tablespoons thinly sliced green part of green onion

Directions

Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve.

To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve.

On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.

Source: California Pomegranates

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