Active Time

　　30 min

　　Total Time

　　30 min

　　Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

　　

Ingredients

Makes 8 servings

　　2 tablespoons fresh lime juice

　　1 1/2 teaspoons sugar

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　5 tablespoons extra-virgin olive oil

　　1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)

　　1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)

　　Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded

　　3/4 cup sliced almonds (2 1/4 oz), toasted

　　

Step 1

Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

　　

Step 2

Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

　　Cooks' notes:

　　•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.

　　•Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.

　　•Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.