Source: dLife

Pomegranate seeds give the illusion of blood red teeth in this hard to resist salad.

Servings

3 quart Lettuce, leaf, shredded , rinsed and crisped
1 Pomegranate, fresh, 3 3/8" , seeds only, equal to 3/4 cup (see notes)
3 tbsp rice vinegar
2 tbsp orange juice
2 tsp honey
2 tsp dijon mustard
1 pinch salt
1 pinch black pepper

1 Put salad mix in a large bowl and top with pomegranate seeds.
2 In another bowl, whisk together vinegar, orange juice, honey, mustard, salt, and pepper.
3 When ready to serve, top salad with dressing or serve on side.

This can be prepared up to 1 day in advance; rinse 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.