Baby greens are sprinkled with tart-sweet pomegranate seeds, almonds, and an easy citrus dressing for a salad that tastes as festive as it looks!
SAVE ON THIS RECIPE!
To seed a pomegranate, cut the crown end off the pomegranate and then make 4 to 6 lengthwise cuts, 1/4 inch deep, in the rind. Put the pomegranate in a bowl and cover with cool water; let stand 5 minutes. Holding the pomegranate under the water, break it apart into sections, separating the seeds from the pithy white membrane. The edible sacs will sink to the bottom of the bowl and the bitter, inedible membrane will float to the top. Throw out the membrane and the rind. Drain the seeds in a colander; gently pat dry with paper towels. Be careful, as pomegranate juice can stain permanently.
Substitute your favorite greens for baby greens or butter lettuce, if desired.
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