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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pomegranate seeds add a holiday touch to this red and green salad. The seeds look like glistening jewels.—Hollyan Battiste, Barrington, New Jersey Ingredients:
1 cup fresh raspberries |
1/4 cup white balsamic vinegar |
1 tablespoon lime juice |
1 tablespoon honey |
1/4 cup canola oil |
salad: |
1 bunch romaine, torn |
1 cup seedless red grapes, halved |
1 cup fresh raspberries |
1/2 small red onion, thinly sliced |
1/2 cup pomegranate seeds |
1/3 cup chopped walnuts, toasted |
Directions:
1. Combine the first four ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Chill until serving.
2. Divide romaine among six serving plates; top with grapes, raspberries, onion, pomegranate seeds and walnuts. Drizzle with dressing. Yield: 6 servings.
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