Pomegranate and Almond Salad

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  • 20|min prep time
  • 20|min total time
  • 9 ingredients
  • 16 servings

1
cup sliced almonds
1/3
cup olive or vegetable oil
2
tablespoons fresh lime juice
1
tablespoon sugar
1/4
teaspoon salt
1/8
teaspoon coarsely ground pepper
1
clove garlic, finely chopped
2
bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
1
pomegranate, seeded (3/4 cup seeds)

Directions

  1. 1 Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
  2. 2 Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
  3. 3 In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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