Pomegranate Apple Salad

By blum099

For lunch on the second day of Rosh Hashanah, after everyone feels a bit heavy from too many holiday meals, I like to serve this fresh and light Pomegranate Apple Salad. It complements the spirit of the holiday by using the two fruits upon which blessings have been made.

Ingredients

• DRESSING (can be made days in advance):
• 1/3 cup vinegar
• 3/4 cup sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/2 small onion
• 1 cup vegetable oil
• 1 1/2 Tbsp. poppy seeds
• SALAD (make fresh):
• 1 head lettuce
• 1 pomegranate, seeded
• 1 green apple, chopped

Preparation

Step 1

1. In a food processor, combine vinegar, sugar, salt, mustard and onion. After the ingredients are well blended, slowly add in oil.
2. Pour dressing ingredients into a jar. Add poppy seeds and shake well.
3. Store in the refrigerator.
SALAD:
1. Wash and dry lettuce leaves. Place in an airtight container and refrigerate.
2. Carefully (pomegranate juice stains), remove seeds from the pomegranate. Place in an airtight container and refrigerate.
3. Just before serving, put lettuce in a serving dish. Add pomegranate seeds. Cut apple into thin strips and add to the salad. Sprinkle some of the dressing on top and toss.

VARIATION:
You can simplify preparation by using store-bought Poppy Seed Salad dressing.