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Author Notes: During dinner my children coveted the seeds of this pomegranate salad and needed a bit of convincing to eat the spicy greens --in the end my husband and I ate the bulk of the salad greens and for once let them indulge in the fruit portion somewhat separately.
- 4 cups arugula
- 1/2 cup pomegranate seeds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- In a large salad bowl, combine arugula and pomegranate seeds
- Drizzle with olive oil and vinegar
- Toss and serve
- This recipe was entered in the contest for Your Best Autumn Salad
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.