Kate Heyhoe

Kate's Global Kitchen


Pomegranate and Papaya Salad with Ginger Dressing


Makes 6 servings


1 medium pomegranate
2 tablespoons lemon juice
1/2 tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger
     or a generous 1/4 teaspoon powdered
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 heads endive, separated into leaves
3 quarts baby lettuce or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons thinly sliced green part of green onion


Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.


Recipe provided by the Pomegranate Council


Pomegranate Recipes

Holiday Pomegranate Compote

Spicy Pomegranate Relish

Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate, Orange and Kiwi Salad

Roasted Salmon with Pomegranate-Avocado Salsa


Kate's Global Kitchen for November 2002:
11/01/02     Thanksgiving Headquarters 2002
11/08/02     The Pleasures of Potlucks
11/15/02     The Happy Holiday Potato
11/22/02     Pretty as a Pomegranate
11/29/02     Morning Muffin Magic


Copyright © 2002, Kate Heyhoe. All rights reserved.


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