For the pomegranate dressing:
1/2 teaspoon Dijon mustard
1/4 cup pomegranate juice, about 1/2 of a pomegranate
1/4 cup lemon juice
1/4 cup extra virgin olive oil
salt to taste
freshly ground black pepper

For the salad:
3 bunches watercress, washed and stems removed
3 head butter lettuce, washed and torn into bite-size pieces
3 blood oranges, peeled and sectioned
1/3 cup chopped walnuts
2/3 cup pomegranate seeds, about 1/2 of a pomegranate

For the pomegranate dressing: In a small bowl, whisk the mustard, pomegranate juice and lemon juice together. Slowly whisk in the olive oil. Season with salt and pepper. This can be made in advance and stored in the refrigerator for up to 3 days. For the salad: Combine the watercress and lettuce in a large serving bowl and toss it with the pomegranate dressing. Arrange the orange sections on top and sprinkle with walnuts and pomegranate seeds.

Yield: 10 servings
Calories: 107
Fat: 7g
Fiber: 2g