YieldsMakes 8 servings
Notes: Up to 1 day ahead, rinse and crisp greens, seed pomegranate, and make dressing; cover separately and chill. To seed pomegranate (use an 8- to 9-oz. one), cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out.

How to Make It

Step 1
1

Place salad mix in a wide bowl and sprinkle with pomegranate seeds.

Step 2
2

In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.

Ingredients

 3 quarts salad mix (about 10 oz.), rinsed and crisped
  About 3/4 cup pomegranate seeds (see notes)
 3 tablespoons rice vinegar
 2 tablespoons orange juice
 2 teaspoons honey
 2 teaspoons Dijon mustard
  Salt and pepper

Directions

Step 1
1

Place salad mix in a wide bowl and sprinkle with pomegranate seeds.

Step 2
2

In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.

Green Salad with Dracula’s Teeth