My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this it’s like having lunch with her again.
—WENDY G. BALL BATTLE CREEK, MI
START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
1 bunch romaine, torn (about 8 cups)
1/2 cup pomegranate seeds
1/2 cup chopped pecans or walnuts, toasted
1/2 cup shredded Parmesan cheese
1 large Granny Smith apple, chopped
1 tablespoon lemon juice
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1. In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad.
2. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per 1 cup: 165 cal., 13g fat (2g sat. fat), 4mg chol., 163mg sod., 10g carb. (8g sugars, 2g fiber), 3g pro.
Diabetic Exchanges: 2 1/2 fat, 1 vegetable.