Pomegranate Waldorf Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Love this salad and so easy to make! Made last year for a Thanksgiving potluck and it was a raving hit - I didn't have any left! Note on the dressing: the system doesn't recognize pomegranate juice, but it takes about 2 pomegranates to make one cup of juice. Make sure to buy the juice, not concentrate! The ingredients sound weird, but it's very tasty! You can actually eat the pomegranate seeds w/ the seed. Ingredients:
12 oz field greens, fresh express |
1 pomegranate, seeds |
4 oz gorgonzola cheese, crumbled |
6 oz walnuts, glazed, chopped |
6 oz raisins |
1 granny smith apple, sliced thin |
2 1/2 pomegranates, juice only |
3/4 cup canola oil |
2 1/2 t dijon mustard |
4 garlic cloves |
1 tsp salt |
Directions:
1. For dressing - wisk together juice, oil, mustard, garlic and salt in a small bowl. Cover and refridgerate up to two days. Chill at least an hour to let the flavors blend.
2. For salad - Rinse the lettuce and pat dry. Toss the greens with remaining ingredients and keep refrigerated until ready to serve.
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