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Author Notes: The addition of pomegranate seeds gives this salad some extra holiday sparkle. While it's great for any festive meal, I think it would make an especially nice choice for Hanukkah. To extract the seeds, cut the pomegranate in half crosswise and submerge one half in a bowl of water while you remove the seeds by hand. They will sink to the bottom so you can lift any flesh out of the bowl, then strain the seeds. Or check your market's produce section for ready-to-use pomegranate seeds. —julie_chicago
for the salad
- 2 small heads Boston or other mild lettuce, torn into bite-size pieces (about 6 cups)
- 1 Fuji apple, cored and thinly sliced
- 1/3 cup thinly sliced red onion
- Seeds from 1 pomegranate (about 3/4 cup)
- Coarse salt and freshly ground black pepper
- 2 tablespoons sunflower seeds
- 1/4 cup chopped fresh mint
for the dressing
- 2 tablespoons safflower or canola oil
- 2 tablespoons raspberry vinegar
- 1 tablespoon honey
- In a large bowl, combine lettuce, apple slices, onion and about half the pomegranate seeds. Combine all dressing ingredients in a small jar with a tight lid and shake well until emulsified (or whisk in a small bowl). Drizzle about 3/4 of the dressing over salad and toss. Add additional dressing to taste. Add the sunflower seeds and mint and toss again. Season with salt and pepper to taste. Arrange salad on a platter or individual plates. Sprinkle with remaining pomegranate seeds and serve.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side