This is a really sweet vineagrette that has become my and my husband's favorite new salad dressing. So after I purchased the dressing I decided it needed some of the same components in the salad. Take one whole pomegranate and get all of the seeds out. I learned on the cooking network that score it down the sides, twist it and then you break out all of the seeds under water. The white pethy stuff will rise and the seeds will sink. I prefer to use green leaf lettuce and this last time I made it I used a spring mix of greens from a bag with the green leaf lettuce to add more color. So get your lettuce in the bowl, then you add the following ingredients. All of the pomegranate seeds, shredded carrots, fresh blueberries (I have some I froze from the summer and just defrost them...they work well), minced red onion (I use about 1/2 of the onion), slivered almonds, cut up olives. I just kind of drop all of this on top before I serve and then toss when ready to serve. I would not put the whole vineagrette on the salad...just let people use what they want. This salad will keep for about 1 week after it is made.
This is definitely a way to feel a little bit of summer. It will make January blahs go away and if you did start a diet in January, this is something that will liven that up also. The dressing is only 20 calories. It is definitely not fattening...but it is great and very filling.
