Green Leaf Lettuce, Pomegranate, And Almond Salad

• 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),

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.
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.

lime juice, sugar, salt, black pepper, extravirgin olive oil, green leaf lettuce, bunches, pomegranate, almonds

Taken from www.epicurious.com/recipes/food/views/green-leaf-lettuce-pomegranate-and-almond-salad-232966 (may not work)