Apple, Pomegranate Salad with Cider-Honey Vinaigrette

Even though the weather is turning cold, I still find myself craving salads with dinner.

Recently, the stores have been displaying beautiful pomegranates so I decided to create a salad centered around them. Pomegranate seeds are loaded with antioxidants which will help prevent LDL or "bad" cholesterol from oxidizing and causing hardening of the arteries. They also help reduce arthritis and lower the risk of breast and prostate cancer.

Apple, Pomegranate Salad with Cider-Honey Dressing

1 crisp apple

fresh lemon juice

6-8 cups washed salad greens

1/3 cup pomegranate seeds (see below for instructions)

1/4 cup toasted sliced almonds

Dressing

2 tbsp. apple cider vinegar

2 tsp. honey

6 tbsp. olive oil

1 pinch of salt

Wash the apple and cut into thin slices, leaving the peel on. Place the apples in a bowl and drizzle with a little lemon juice. In a small bowl, make the dressing by whisking all the ingredients together. Just before serving toss the greens with and the apples and enough dressing to coat. Divide the salad among four plates and sprinkle with the pomegranate seeds and sliced almonds. Enjoy!

How to Remove Pomegranate Seeds:

1. Cut off the crown (you’ll see it) and throw it away or better yet use it for compost.
2. Score and slice the rind all around, but don’t cut the rind all the way through.
3. Soak the pomegranate face down in cold water for about ten minutes.
4. While the pomegranate is still in the bowl of water, break apart the scored rinds, and remove the seeds from the flesh (the seeds will sink to the bottom of your bowl).
5. Remove the rind and membrane from the bowl with a sieve or spoon.
6. Drain the seeds with a colander and pat dry with a paper towel.