Autumn Apple Salad with Pomegranate
Fuji, Ginger Gold, and Pink Lady apples are good choices here because they resist browning.
Ingredients
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1 large shallot, finely chopped (1/4 cup)
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2 teaspoons olive oil
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1/4 cup balsamic vinegar
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2 tablespoons honey
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12 cups mesclun salad mix
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1 apple, thinly sliced
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3 ounces goat cheese, crumbled (3/4 cup)
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1 cup pomegranate seeds
Directions
1.
Heat oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat, and stir in balsamic vinegar and honey. Season with salt and pepper.
2.
Combine mesclun mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among six plates. Top with goat cheese, pomegranate seeds, and remaining dressing.
Nutrition information
Calories 141, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 7 mg, Sodium 71 mg, Carbohydrate 22 g, Fiber 2 g, Protein 4 g, Sugars 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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