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Bitter Green Salad with Citrus Fruit and Pomegranate Vinaigrette


You can dress up a holiday or everyday meal with this nutritious and delicious Bitter Green Salad with Citrus Fruit and Pomegranate Vinaigrette, one of the myriad dishes served November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."


2 medium
ruby red grapefruit
2 medium
seedless oranges
1⁄2 cup
pomegranate seeds
head Belgian endive
1 bunch
hydroponic watercress
1 bunch
curly endive
1⁄4 cup
Pom brand pomegranate juice
3⁄4 cup
olive oil
fresh basil leaves
3 clove
roasted garlic
1⁄2 tbsp
Dijon mustard
  to taste
salt and pepper


Peel the fruit and cut in rounds. Wash and dry the greens and toss together with the vinaigrette and arrange the fruit on top and sprinkle with pomegranate seeds.

To make the Pomegranate Vinaigrette, place mustard, pomegranate juice, garlic, basil salt and pepper in blender and pulse to mix. Pour the oil in at a steady stream with the motor running until dressing emulsifies.

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Bitter Green Salad with Citrus Fruit and Pomegranate Vinaigrette
SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
30 minutes
Cooking time
Total time
30 minutes