Leafy Butter Lettuce Salad with Pomegranates

Butter lettuce is a variety of butterhead lettuce, known for its smooth, loosely bunched, tender leaves with has a slightly sweet, buttery flavor. It is fat free, cholesterol and sodium free, and an outstanding source of Vitamin A, C and folate.

Pomegranates are fruit typically in season from September to February, and in the Southern Hemisphere from March to May. As juice, pomegranates are used in cooking, baking, meal garnishes, juice blends, smoothies, and alcoholic beverages, such as cocktails and wine.

A 100-g serving of pomegranate seeds provide 12% of the Daily Value (DV) for vitamin C and 16% DV for vitamin K, and contains polyphenols, such as ellagitannins and flavonoids.

Pomegranate seeds are excellent sources of dietary fiber which is entirely contained in the edible seeds.

Leafy Butter Lettuce Salad with Pomegranates
Serves 4

2 heads butter lettuce (about 4 cups)
1 pomegranate, red arils separated from white membrane (about 1 cup)
1/2 cup crumbled goat's milk feta

Pomegranate salad dressing
1/2 teaspoon Dijon mustard
1/4 cup pomegranate juice
1/4 cup lemon juice
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

To make the dressing, whisk together 1/2 tsp Dijon mustard, 1/4 cup pomegranate juice, and 1/4 cup lemon juice. Slowly whisk in 1/4 cup extra virgin olive oil. Season to taste with salt and freshly ground black pepper.

Gently wash and dry lettuce. Tear into small pieces. Arrange butter lettuce on four salad plates. Evenly sprinkle with pomegranates and feta cheese. Drizzle with dressing.

Leftover dressing can be stored in the refrigerator in a tightly sealed container.