Pomegranate Apple Salad with Creamy Parmesan Dressing
- Yield: 4 servings
I really love salads, especially this time of year. It’s hot, produce is in abundance and it’s a lot easier to throw together a salad rather than stand over a hot oven.
Which is why I was delighted the folks from
Dairy Made Easy
were happy to send over one of their recipes, perfect for lighter fare and the nine days, when traditional Jews are abstaining from eating meat.
Personally I would swap out the grapefruit and apple in this salad for something more seasonal and local like peaches and raspberries, but that’s the great thing about salads: you can always change up ingredients and add your own spin. Another great addition to this salad? Some slivered almonds or sunflower seeds for crunch.
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For the salad:
1 head Romaine lettuce, chopped
1 apple, diced or sliced
½ cup pomegranate seeds
1 grapefruit, cut into sections
2 Tbsp finely diced red onion
For the dressing:
¼ cup light mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp water
1 tsp sugar
1 tsp kosher salt
pinch coarse black pepper
2 Tbsp grated Parmesan cheese
In a large bowl, combine lettuce, apple, pomegranate seeds, grapefruit, and red onion.
Prepare the dressing: In a small bowl, whisk together mayonnaise, vinegar, water, sugar, salt, pepper, and Parmesan cheese. Toss dressing with salad.