from POM Wonderful

1 cup arils from 1-2 large pomegranates
4 ounces prosciutto, cut into 1/2-inch strips
1/2 pound broccoli, cut into florets (about 2 cups)
1/2 pound cauliflower, cut into florets (about 2 cups)
1/2 cup red onion, thinly sliced
1 cup seedless grapes, cut in half
1/2 cup dried cranberries or raisins
3 tablespoons fresh basil, cut into strips
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons whole grain dijon mustard
1 tablespoon sugar
juice from 2-3 pomegranates or 1 cup of 100% pomegranate juice
salt and pepper to taste

Directions:

Prepare fresh pomegranate juice if needed.

Score 1-2 pomegranates and place in a bowl of water.  Break open the pomegranates under water to free the arils (seeds).  The arils will sink to the bottom of the bowl and the membrane will float to the top.  Sieve and put the arils in a separate bowl.  Reserve 1 cup of the arils and set aside.  Refrigerate or freeze the remaining arils for another use.

Cook prosciutto strips in a nonstick skillet over mediuim heat until crisp.

In a bowl, toss together the broccoli, cauliflower, grapes, dried cranberries and basil.

In a small bowl, whisk together the yogurt, mayonnaise, mustard, sugar and pomegranate juice.  Add salt and pepper to taste.

Toss the dressing with the salad.  Add the pomegranate arils and the prosciutto.

Serves 6

Salad