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.
Prep Time: 05 minutes
Cook Time: 25 minutes
Ingredients:
- DRESSING (can be made days in advance):
- 1/3 cup vinegar
- 3/4 cups 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:
DRESSING: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.
2. Carefully (pomegranate juice stains), remove seeds from the pomegranate.
3. Cut apple into thin strips.
4. Combine lettuce, pomegranate seeds and apples in a salad bowl.
5. Just before serving, sprinkle some of the dressing on the salad and toss.
VARIATION:
You can simplify preparation by using store-bought Poppy Seed Salad dressing.
