Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.
•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.
•Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.
•Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Recipe information
Total Time
30 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
Step 2
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.
Recipe notes
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