Pomegranate Vinaigrette with Pita, Pecan and Lettuce Salad

  • prep time1 min
  • total time 10 min
  • serves 4

Prepare this fruity, nutty salad in minutes.

4 Ratings
Directions for: Pomegranate Vinaigrette with Pita, Pecan and Lettuce Salad


Pita, Pecan and Lettuce Salad

2 small pita, cut into bite-size pieces

1 large pita, cut into bite-size pieces

1 head Boston lettuce

1 cup sliced cucumber

⅓ cup toasted chopped pecan

salt, to taste

pepper, to taste

Pomegranate Vinaigrette

1 large pomegranate

¼ cup fresh lemon juice

1 clove garlic, minced

¾ tsp ground cumin

½ tsp pepper

¼ tsp ground coriander

¼ tsp salt

½ cup extra virgin olive oil


Pita, Pecan and Lettuce Salad

1. Preheat oven to 375º (190ºC).

2. Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and lightly golden. Let cool.

3. Tear lettuce into bite-size pieces.

4. In salad bowl, toss together lettuce, cucumber, pecans and pita pieces.

5. Toss with 3/4 cup (175 mL) of the vinaigrette

6. Season with salt and pepper.

Pomegranate Vinaigrette

1. Substitution: Instead of fresh pomegranates, mix 1/4 cup (50 mL) pomegranate molasses with 1/2 cup (125 mL) warm water- the only thing you’ll miss is the crunch of the seeds.

2. Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl, peeling away skin layers if necessary. Strain to separate seeds from juice; reserve seeds and juice.

3. Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice, gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to 24 hours; bring to room temperature and whisk before serving.)

4. Reserving some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.

See more: North American, Vegetarian, Quick and Easy, Fruit, Vegetables, Salad, Nuts, Rice/Grain


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