Save on Pinterest

Wendy’s Apple Pomegranate Salad

My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 bunch romaine, torn (about 8 cups)
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped pecans or walnuts, toasted
  • 1/2 cup shredded Parmesan cheese
  • 1 large Granny Smith apple, chopped
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Directions

  • In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad.
  • In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 165 calories, 13g fat (2g saturated fat), 4mg cholesterol, 163mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.

Recommended Video