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Bitter Lettuce with Pomegranate & Walnuts

Bitter Lettuce with Pomengranate & Walnuts


Bitter Lettuce (arugula, radicchio, kale, chard) – about 3 to 4 handfuls

Endive (optional)

Fennel Bulb – ½ sliced, core removed

Hothouse Cucumber (seedless) – 2” section sliced with skin on

Radishes – 4-6 sliced

Pomegranate Seeds (from 1/2 fruit)

Pink Grapefruit – peeled, core removed and sliced thin

Walnuts – ¾ cup (raw, unsalted)

Lemon Poppy Seed Dressing:

Olive Oil

Lemon Juice (from ½ lemon)

Dijon Mustard (1 tablespoon)

Poppy Seeds (2-3 tablespoons)

Black Pepper



In a large salad bowl, toss bitter lettuce, fennel, cucumber and radishes. Add pomegranate seeds, pink grapefruit and walnuts on top.

To make dressing, whisk together a few tablespoons of high quality olive oil, juice from lemon, mustard, poppy seeds, pepper & salt to taste.

Pour dressing on salad and serve.

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