Sprinkle almonds in ungreased heave sillet. cook over medium heat 5-7 minutes stirring frequently until almonds begin to brown, then stirring constantly until light brown. remove from skillet and set aside.
in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with whisk until smooth.
In large serving bowl, mix lettuce and pomegranate seeds. add dressing; toss to coat. sprinkle with almonds; toss gently
to remove seeds from pomegnate, trim away crown of pom and cut into rind in a few places. soak friut in cold water 5 mins. while underwater, break pom into sections and seperate seeds from membrane. membrane will float to the top.
Originally Submitted
1/21/2012
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