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Sherry's Autumn Apple & Beet Salad with Pomegranate
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Sherry's Autumn Apple & Beet Salad with Pomegranate

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup canola oil
3 Tbsp apple cider vinegar
2 Tbsp honey
1/4 tsp each salt & pepper
1 can (15 oz.) whole small beets, drained, rinsed, quartered
8 cups mixed baby salad greens
1 red apple, cored thinly sliced
1 green apple, cored thinly sliced
1/3 cup pomegranate seeds
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Let's Make It
1
Whisk in medium bowl, oil, vinegar, honey, salt and pepper. Toss beets with 2 Tbsp. dressing. Let stand 20 min for tastes to meld.
2
In large bowl, toss salad greens with half of remaining dressing until well coated.
3
Top with beet mix and apple slices. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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