This wonderful Christmas salad has been in Ruth Moore's family for many years. Pomegranate seeds give it a really holiday look and their sweet tart taste adds texture and loads of vitamin C. So present this delicious salad on your holiday table this year — and thank Ruth for making it possible.
2 heads hearts of romaine lettuce, leaves washed, dried and torn into pieces
1 head Belgian endive, leaves separated, washed, dried and torn into pieces
1 small head radicchio, leaves separated, washed, dried and torn into pieces
1 large pomegranate, cut into quarters, seeds removed from membrane
1 large mango, peeled, and diced
1/2 cup walnut pieces
1/2 cup olive oil
1/3 cup rice wine vinegar or white balsamic vinegar
2 tablespoons honey
1/4 t salt
1/4 t celery salt
1/4 t ground pepper
1/2 t dry mustard
1 clove garlic, minced
Put all the dressing ingredients in a jar and shake well. Making it several hours ahead or even a few days ahead of time will allow the flavor to develop.
When ready to serve, place all the salad ingredients except the walnuts in a salad bowl. Pour half of the dressing over the top and toss to mix well. Sprinkle on the walnuts and serve. Pass additional dressing at the table.
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