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Autumn Apple Salad with Pomegranate

Vegetarian Times Issue: October 1, 2008   p.78

 Fuji, Ginger Gold, and Pink Lady apples are good choices here because they resist browning.

Directions

1. Heat oil in small skillet over low heat. Add shallot, and sauté 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.

Member Rating: 1111

ingredient list

Serves 6

  • 1 large shallot, finely chopped (¼ cup)
  •  2 tsp. olive oil
  • ¼ cup balsamic vinegar
  • 2 Tbs. honey
  • 12 cups mesclun salad mix
  • 1 apple, thinly sliced
  • 3 oz. goat cheese, crumbled (¾ cup)
  • 1 cup pomegranate seeds

Nutritional Information

Per :

Calories 141
Protein 4g
Total fat 4.5g
Saturated fat 2.5g
Carbs 22g
Cholesterol 7mg
Sodium 71mg
Fiber 2g
Sugars 17g
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