Tossed Green Salad With Grapefruit-Pomegranate Dressing

Total Time
Prep 15 mins
Cook 0 mins

A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from

Ingredients Nutrition


  1. In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
  2. Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
  3. In a large bowl, toss together all salad ingredients except for the slivered almonds.
  4. Divide equally among 4 salad plates.
  5. Drizzle the salad dressing over salads. Garnish with the slivered almonds.


Most Helpful

This was a yummy salad and dressing !! I had prepared the dressing early in the morning so it had time to sit as suggested. I did add an extra teaspoon of Pomegranate syrup. Could not find pomegranate molasses... I would of liked the dressing to be a bit thicker...but the flavor was really delicious. Made for a great lunch with half a sandwich each, we both enjoyed very much. Thanks for sharing your recipe Cookgirl

FrenchBunny March 14, 2011

We really liked this, but it did need more pomegranate molasses. I added an extra 1.5 tablespoons to the dressing (in order to taste it) and drizzled more onto the salad, to really punch up the flavor. I think you could play around with the ratio to make it even better. I also left the sugar and mayo out (personal preference). Thanks for this creative recipe suggestion!

Maito February 24, 2010

This was very good and makes for a pretty presenetation its a lovely fresh summer salad. DD and I both enjoyed it. I used the juice of an extremely puckery grapefruit. I found in order to taste the pomegranate molasses I had to double the amount. I used lemon juice from a fresh organic lemon and had to increase the sugar (I used white) to taste because of the unfavorable grapefruit. I used Helmans olive oil mayonnaise to be soy free, fresh raspberries in replacement of the blackberries, although blackberries would be better in this. I had to replace the dried cranberries with some good raisins as I didnt have any on hand but really they were good in this salad anyway. I toasted my own slivered almonds in a dry frying pan. I let the dressing sit as suggested. I will make this again with blackberries and good raisins or maybe try the dried cranberries. Made for Ramadan Tag

UmmBinat August 27, 2009

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