“This recipe is great when served with grilled meat or poultry.”

INGREDIENTS   

2 tbsp. fresh lime juice
1 1/2 tsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper
5 tbsp. extra-virgin olive oil
2 heads green leaf lettuce, trimmed and leaves torn into 2-inch pieces
2 bunches watercress, coarse stems discarded & sprigs cut into 1-inch pieces
   Seeds from 1 large pomegranate, bitter white membranes discarded
3/4 cup sliced almonds, toasted

DIRECTIONS   

• Whisk the lime juice together with sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
• Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl.
• Toss with just enough dressing to coat, and then sprinkle with remaining pomegranate seeds.