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Pomegranate-Apple Green Salad

Pomegranate-Apple Green Salad

This salad was inspired by my Cran-Apple Spinach Salad. These days it seems easier to find pomegranate juice than pure cranberry juice, so I tried the switch, also substituting pumpkin seeds for the more labor intensive Candied Pecans. I think you’ll enjoy this version just as much or even more than the original!


Servings: 6  Serving size: 3/4 cup  Preparation time: 25 minutes (begin 3 to 12 hours ahead of serving.)

Ingredients 1/4 cup pomegranate juice 3 tablespoons extra virgin olive oil 1-1/2 Tablespoons balsamic vinegar dash sea salt 4 cups washed and torn greens ​2 cups chopped apple 1/2 cup thinly sliced celery *1/4 cup pomegranate seeds 1/4 cup pumpkin seeds

*Pomegranate seeds may be purchase in a refrigerated cup or extracted from the fruit.

Directions ​1. Whisk together the juice, olive oil, vinegar, and sea salt in a small bowl. 2. Place apples  a shallow glass dish.  3. Pour  juice mixture over apple mixture. 4. Refrigerate, covered at least 3 hours or up to 12 hours. Sir occasionally. 5. When ready to serve, toss greens and celery in a serving bowl. 6. Stir in the apples, pomegranate seeds, and pumpkin seeds. 7. Serve in an attractive serving bowl or individual bowls.

Note: If mixture has been refrigerated several hours, allow to stand at room temperature about 15 minutes for olive oil to liquefy. Stir before using.

I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out. 

Good cooking to you,

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