Chopped Apple Salad with Pomegranate Vinaigrette
- 2 tablespoons pomegranate molasses
- 2 tablespoons red wine vinegar
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 apples (Granny Smith, Gala, Fuji), cored and cut into 1/2-inch pieces
- 2 ounces baby spinach
- 1 large head endive, halved crosswise in thin slices
- 1/3 cup coarsely chopped walnuts, toasted
- 2 ounces Maytag blue cheese, crumbled
1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.
2. Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
- Prep Time: "If you aren't a fan of blue cheese," Flay says, "try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates."
- Yield: Makes 4 servings (serving size: 2 cups salad)
|Calories per serving:||340|
|Fat per serving:||24g|
|Saturated fat per serving:||5g|
|Monounsaturated fat per serving:||12g|
|Polyunsaturated fat per serving:||6g|
|Protein per serving:||7g|
|Carbohydrate per serving:||28g|
|Fiber per serving:||7g|
|Cholesterol per serving:||11mg|
|Iron per serving:||2mg|
|Sodium per serving:||446mg|
|Calcium per serving:||166mg|
Good to Know
Shrimp, spinach, and walnuts are all high in protein and omega 3 fatty acids, as well as other vitamins and nutrients.