Thursday, February 9, 2012

Apple Salad with Pomegranate Seeds

I have been cooking like crazy this week! With that being said, I have cooked two unimpressive entrees that were definitely not blog-worthy. Fortunately, this side salad made up for my entree mishap last night! It might as well have been our main dish.
Adapted from Vegetarian Times
1 large shallot, finely chopped (1/4 cup)
2 teaspoons of olive oil
1/4 cup balsamic vinegar
2 tablespoons of honey
1 package of spring mix lettuce
1 apple, thinly sliced (Fuji and Granny Smith Apples are my favorite)
3 ounces goat cheese, crumbled (3/4 cup)
1 cup pomegranate seeds
Heat olive oil in a pan over low heat. Add shallots and saute 4 minutes, until soft.
Remove from heat and stir in balsamic vinegar and honey.
Season with salt and pepper.
Combine spring mix and apple slices in a large salad bowl. Drizzle with half of the shallot dressing and toss to coat. Divide salad evenly among six plates.
***If you are making this for only two people, instead of mixing your salad in a large bowl, divide your salad evenly between two bowls. Then add as little or as much dressing as you want on the salads. A little dressing goes a long way on this salad!
Top with goat cheese and pomegranate seeds.
Make sure you check back tomorrow as I a writing a "how to" about deseeding a pomegranate!
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