Bitter Lettuce with Pomegranate & Walnuts | VitaMedica

Bitter Lettuce with Pomegranate & Walnuts

Bitter Lettuce with Pomengranate & Walnuts












Bitter Lettuce (arugula, radicchio, kale, chard) – about 3 to 4 handfuls

Endive (optional)


Fennel Bulb – ½ sliced, core removed

Hothouse Cucumber (seedless) – 2” section sliced with skin on

Radishes – 4-6 sliced


Pomegranate Seeds (from 1/2 fruit)

Pink Grapefruit – peeled, core removed and sliced thin

Walnuts – ¾ cup (raw, unsalted)


Lemon Poppy Seed Dressing:

Olive Oil

Lemon Juice (from ½ lemon)

Dijon Mustard (1 tablespoon)

Poppy Seeds (2-3 tablespoons)

Black Pepper




In a large salad bowl, toss bitter lettuce, fennel, cucumber and radishes.  Add pomegranate seeds, pink grapefruit and walnuts on top.


To make dressing, whisk together a few tablespoons of high quality olive oil, juice from lemon, mustard, poppy seeds, pepper & salt to taste.


Pour dressing on salad and serve.


David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.