APPLE POMEGRANATE SALAD
1 bunch romaine lettuce, torn and washed
3 green onions, sliced
1/2 cup pomegranate seeds
2 Granny smith apples, peeled, cored and chopped
1 tablespoon lemon juice
1/2 cup candied walnuts (recipe below)
1/2 cup shredded cheese, Parmesan or cheddar
1/3 bacon, diced
vinaigrette dressing (recipe below)
- In large skillet cook bacon until browned and crispy. Drain on paper toweling and cool.
- Toss apple pieces with lemon juice.
- In a large bowl toss together the lettuce, green onions, apples and pomegranate seeds.
- Top with bacon pieces, cheese, walnuts and toss again.
- Drizzle with vinaigrette, toss again and serve immediately.
VINAIGRETTE DRESSING
3/4 cup olive oil
1/3 cup golden balsamic or apple cider vinegar
2 tablespoons Sipping Vinegar – Ginger Honey
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon celery seed
1 teaspoon tarragon
1/2 teaspoon paprika
1/2 teaspoon celery flakes
1 tablespoon Ponzu
- Whisk everything together.
- Chill for several hours before serving.
CANDIED WALNUTS
1 1/2 tablespoons butter
1 pound chopped walnuts
1 egg white, beaten
1 tablespoon cold water
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
- Preheat oven to 225°.
- Place butter on 15×10 jelly roll pan and place in oven to melt.
- Whisk together the egg white and water.
- Toss nuts with egg mixture until well coated.
- Sift together the sugar, cinnamon and salt.
- Toss nuts in dry mixture until well coated.
- Spread in a single layer on jelly roll pan.
- Bake 1 hour and 15 minutes, stirring to mix EVERY 15 minutes.
- Cool completely.
NOTE: Nuts will be sticky and gooey if not turned regularly.
Linking up to FULL Plate Thursday.
We will love this salad, delicious combination! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen