Pomegranate Green and Red Salad

Yield: 2 salads


For Vinaigrette:

½ the arils or seeds of a pomegranate (cut around the middle) (*How to remove the seeds (arils) from the pomegranate)

About 2 Tbsp of pomegranate juice left from seeding the half pomegranate

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

2 Tbsp Flying Olive Pomegranate Balsamic Vinegar

Sweetener to taste, if desired

For Salad:

Salad greens, about 2 cups per person

Radicchio (a bitter red lettuce) a few torn leaves per salad, if desired

Garnishes such as nuts and seeds

Pomegranate arils from above


Seed the Pomegranate (*directions below). Mix together the pomegranate juice, Flying Olive Persian Lime Extra Virgin Olive Oil, Flying Olive Pomegranate Balsamic Vinegar, and sweetener to taste.

Place greens on a plate and garnish with the pomegranate seeds, nuts, and/or seeds.

Drizzle on the vinaigrette and serve.

Submitted by Barb L.


*To remove the seeds (arils) from the pomegranate: Cut the pomegranate in half across the middle. Over a bowl, whack the pomegranate top half with a wooden spoon several times until the seeds loosen and start to fall into the bowl.

If you gently squeeze or twist the pomegranate half, the seeds will start to fall a little more easily. Continue hitting the pomegranate until the seeds have been released. If there are any white membranes in the bowl, be sure to remove them as they are very bitter. Don’t discard the juice as it is needed for this recipe.