Sometimes all you need is a light green salad to round out your meal. This Green Salad with Arils and Pecans is the perfect combination of tart and sweet, soft and crunchy. The Boston/Bibb lettuces are soft and mellow while the radicchio is a bit tart and adds crunch and color. The arugula adds a peppery flavor. The pomegranate arils add color and brightness and are symbolic for Rosh Hashana; while the candied pecans add crunchy sweetness. Eaten as a whole, this Green Salad with Arils and Pecans is perfect as an appetizer or side salad. You can even turn it into lunch by adding some Feta or goat cheese to it. A very light lemon vinaigrette or just a drizzling of olive oil and a squirt of lemon juice brings it all together.
Prep time: 15 minutes plus time to make the pecans
Green Salad with Arils and Pecans
By May 19, 2015Published:
- 4 Servings
- 1 small Boston/Bibb lettuce
- 1 cup baby arugula loosely packed
- 1 small radicchio
- 3/4 cup pomegranate arils
- 1 cup candied pecans
- large salad bowl
- Pull off the tough outer leaves of the lettuce. Wash the lighter green leaves and dry them well. Tear into pieces. Wash and pat dry the arugula and add to lettuce. Cut the radicchio in half. Core both halves and then slice each half thinly. Add to salad with red onion. Sprinkle with arils . Toss. Add 1/4 cup of dressing and toss again. Scatter candied pecans on top. Serve at room temperature.