• 3/4 medium pomegranate
• 1 Tbs. plus 1 tsp. lemon juice
• 1 tsp. white wine vinegar
• 1 clove garlic, chopped finely
• 3/4 tsp. freshly grated ginger root, or 1/8 tsp. dry ginger
• 3/4 tsp. sugar
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 Tbs. plus 2 tsp. olive oil
• 1-1/4 heads curly endive, separated into leaves
• 2 cups baby lettuces, or other torn lettuce leaves
• 3/4 medium papaya, peeled, seeded and cut into 1/2 inch cubes
• 1 Tbs. plus 1 tsp. thinly sliced green part of green onions

Separate seeds from skin and pulp of pomegranate (you should have about 1/2 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 2 tsp. dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.

Courtesy: Pomegranate Council

Per serving: calories 189, fat 9.5g, 42% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 27.3g, fiber 3.0g, sugar 19.1g, sodium 26mg, diet points 4.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 1.5, Bread: 0.0, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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