Pomegranate Apple Salad (Parve)
15 min
Ingredients
For the Dressing
- 3 tablespoons white wine vinegar, or unseasoned rice vinegar
- 6 tablespoons sugar
- 1/2 teaspoon kosher salt, or sea salt
- 1/2 teaspoon dry mustard, or prepared Dijon mustard
- 1/4 to 1/3 cup chopped onion, from about 1/2 small onion
- 1/2 cup canola oil, or other neutral-flavored oil such as grapeseed oil, or extra-virgin olive oil
- 1 3/4 teaspoons poppy seeds
For the Salad
- 1 large head lettuce, or 1 mixed baby lettuce, rinsed and spun dry
- 1 pomegranate, seeded
- 1 large green apple, cored and sliced or chopped
Instructions
7 steps
- 1
Gather the ingredients.
- 2
In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
- 3
Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
- 4
Gather the ingredients.
- 5
Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
- 6
Sprinkle with the pomegranate seeds and add the apple slices or cubes.
- 7
Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.
Make the Dressing
Make the Salad
Progress
0 / 7 steps
Nutrition
Per serving (based on 4 servings)
Calories
504cal
Protein
5.0g
Carbs
60.0g
Fat
30.0g
Fiber
11.0g
Sugar
47.0g
Sodium
309mg
Saturated Fat
2.0g
