Pomegranate and Papaya Salad

Ingredients:

• 3⁄4 Pomegranate
• 11⁄4 Heads of curly endive, separated into leaves
• 3/4 Medium papaya
• 23⁄4 cup Baby lettuce leaves, or
• other torn lettuce leaves
• 11⁄2 tbsp Green part of green onions, thinly sliced
• 11⁄4 Heads of curly endive, separated into leaves

Dressing

• 11⁄2 tbsp Lemon juice
• 1 tsp White wine vinegar
• 1 clove Garlic, finely chopped
• 3⁄4 tsp Freshly grated ginger, or 1/8 tsp dry ginger
• 3⁄4 tsp Sugar
• 1/8 tsp Salt
• 1/8 tsp Freshly ground black pepper
• 2 tbsp Olive oil

Directions:

1. Separate seeds from skin and pulp of pomegranate (about 1⁄2 cup of seeds) Set seeds aside.
2. Peel, seed and cut papaya into 1⁄2 inch cubes. Slice green onion.
3. Mix lemon juice, vinegar, garlic, ginger root, sugar, salt, and pepper and then whisk in oil.
4. On a large serving platter arrange endive leaves like spokes with tips pointing out.
5. Toss papaya with 2 tsp dressing.
6. Toss lettuce with remaining dressing, mound over endive leaves. Top with seasoned papaya. Sprinkle with pomegranate seeds, then green onion.

Notes:

To separate seeds from pomegranate skin cut in half and hit gently cut side down into a bowl.

Nutritional information per serving: Protein 7.6g Total fat 3.6g Carbohydrates 8.4g Calories 64.9 Sodium 43.8mg Cholesterol 0mg