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Endive And Watercress Salad With Pomegranate Dressing Recipe

Nutrition per serving    (USDA % daily values)
CAL
98
FAT
14%
CHOL
0%
SOD
4%

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Ingredients for 8 servings

1 ounce ounce walnut or pecan halves

1 small red onion thinly sliced

4 heads Belgian endive trimmed, leaves separated and broken into 1 1/2-inch lengths

1/2 cup pomegranate seeds or raspberries

1/2 teaspoon sugar

2 tablespoons white-wine vinegar

Salt & freshly ground pepper to taste

2 tablespoons walnut oil

1 bunch watercress large stems removed, leaves washed and dried

1/4 cup pomegranate juice

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