This bright red and green salad adds a festive touch to any holiday table, but the fresh flavors are good any time of year. Years ago I cut a recipe from a magazine for a green salad with pomegranate seeds and a poppy seed dressing. I made it a few times, then lost it. So, based on the idea, I recreated one that we all love. I have since discovered the delicious tang of pomegranate molasses and knew I needed to include it in the dressing. The original recipe didn't have mint in it, but since it is an ingredient also used in Turkish recipes and pomegranate molasses is a Turkish ingredient, I tried it and it was a hit. However, if you can't find fresh mint, the salad is great without it, too. And if you can't find pomegranate molasses, substitute in an extra 1/2 tablespoon each vinegar and honey. Use any mix of salad greens, but I like half baby spinach and half mixed baby greens. <br /> <br />This recipe makes twice as much salad dressing as you need - so use half to dress the greens and fruit, and reserve the other half in the fridge for another day. It tastes wonderful on a salad of cut-up mixed fruit, or on any green salad.

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