1 medium pomegranate
2 heads endive, separated into leaves
1 medium papaya, peeled, seeded and cut into 1/2" cubes
3 quarts baby lettuce or other torn lettuce leaves (12 cups)
2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate; reserve seeds (about 3/4 cup).

On a large serving platter, arrange endive leaves like spokes with tips pointing out.

Toss papaya with 1 tablespoon Ginger Dressing (click here for recipe); reserve.

Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onions.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A