Asian Pomegranate Salad


  • 6 Cups mixed wild greens, washed
  • 1 pomegranate, seeds removed
  • 4 T sesame seeds
  • 4 T extra virgin olive oil
  • 2 T balsamic vinegar
  • 2 T tamari or soy sauce
  • 2 garlic cloves, peeled
  • 2 T fresh lemon or orange juice

Optional: Serve with slices of pickled ginger. Look for white ginger without food coloring added. Ginger can be sliced and placed on top of salad or served on the side as a garnish.

Place greens in a large bowl and toss with pomegranate seeds and sesame seeds. In a blender combine olive oil, vinegar, tamari, garlic and citrus. Blend until garlic is thoroughly minced. Pour dressing over salad and toss. (Serves 4)