Red and Green Christmas Salad

Where have I been and why was I not told about pomegranate seeds? All I know is that now I am absolutely obsessed! They are incredible and tis the season! The only difficulty is getting at them, but Elizabeth’s recipe tells you exactly how to do that, so we are all set.  The pomegranate is such a beautiful fruit inside and out, and the seeds are loaded with tangy flavor!

Here’s Elizabeth’s recipe:

Red and Green Christmas Salad 

2 heads of Boston lettuce
2 avocado, pitted, peeled and thinly sliced
Seeds of 1 pomegranate
1 c warm champagne vinegar dressing (recipe below)

Tear off lettuce leaves and place on individual plates to form a “wreath”. Arrange the avocado slices in a circle around the edge of the salad. Place a large spoonful of pomegranate seeds in the center of the salad.

Make the warm dressing and drizzle over salad.


1 c Champagne vinegar
2 T sugar
1 ½ T all-purpose flour
2 t dry vermouth
1 t Dijon-style mustard
1 egg, beaten
3 T heavy or whipping cream
2 c olive oil
Salt and pepper, to taste

Combine the vinegar, sugars, flour, vermouth, and mustard in a small saucepan. Heat to simmering over medium heat.

Gradually whisk in the egg and cream over low heat. Whisk in the oil in a thin steady stream.  Season with salt and pepper. Remove from heat. This makes 3 cups so I often cut this recipe in half.

Special Notes:

I typically make this salad early in the day and tightly wrap each plate with Saran Wrap and put them in the refrigerator until an hour before I plan to serve them.

Gathering the seeds from a pomegranate can be quite messy and time-consuming.  Here is an easy way to collect the seeds: With a sharp knife, cut both ends of pomegranate.
Using the knife cut four, shallow vertical slits equal distance around the pomegranate. Fill a large bowl with water and immerse the pomegranate in the water and pull apart the four segments

With your hands, (I wear disposable gloves) separate the seeds from the pith.  The seeds will fall to the bottom of the bowl and the pith will float to the top. Remove the pith from the bowl with your hands and pour the remaining water and seeds through a sieve.  The ruby-colored pomegranate seeds are delicious to eat by themselves, in salads, oatmeal, etc and are filled with a high amount of anti-oxidants! Enjoy!

Cut the ends of each avocado and then from top to bottom cut avocado in half, you may touch the pit with the your sharp knife as you go around. With both hands holding the avocado, twist the top and bottom to separate the two halves. Using your knife, penetrate the pit and twist and turn to lift the pit without disturbing the flesh. I cut right through the skin from the top to the bottom for thin slices and then peel the skin off of each slice.

Hope you have time to make this delicious salad! Good and good for you!

Bon Appetit!

Robin and Elizabeth

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