Pomegranates are a delicious exception to the "Eat the fruit; throw out the seeds" rule. In this unusual twist on a standard salad, pomegranate seeds add crunch and a tangy sweetness to the greens, while the juice lends a rich flavor to the dressing. Both are great sources for vitamins and antioxidants. Salty Parmesan cheese complements the sweet combo.

½ cup pomegranate juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon whole grain mustard
1 shallot, minced
Fresh lemon juice
Salt and black pepper
4 cups (packed) baby greens (baby spinach, spring mix, watercress or a combination)
Seeds from ½ pomegranate
½ cup Parmesan cheese shavings (about 2 ounces; see box)

  1. Place the pomegranate juice in a small saucepan and bring to a boil over medium heat. Reduce the heat and let it simmer until the juice is reduced to about 2 tablespoons, about 10 minutes. Remove the juice from the heat.
  2. Add the balsamic vinegar, olive oil, mustard and shallot to the reduced pomegranate juice and whisk to mix. Season with lemon juice, salt and pepper to taste.
  3. Place the greens and pomegranate seeds in a large salad bowl. Toss with enough dressing to coat evenly. Divide the pomegranate salad between two smaller salad bowls, sprinkle the Parmesan shavings on top and serve immediately.

Serves 2

Note: Pomegranate juice is available in the refrigerated section of supermarkets and health food stores.

Turn pomegranate salad into a main dish by doubling the recipe and topping it with grilled shrimp or chicken

Nutrition Info:
1 portion provides:

Calcium: 1 serving
Vitamin C: ½ serving; 2 servings if made with watercress
Green leafy and yellow vegetables and fruits: 2 servings
Other fruits and vegetables: 1 serving
Fat: ½ serving