Make the most of seasonal produce with our Autumn Salad with Vinaigrette. Pears, walnuts, pomegranates and shallots combine in this autumn salad.
What You Need
Original recipe yields 8 servings
2 pkg. (5 oz. each) spring lettuce mix
2 fresh pear s, sliced
1/2 cup chopped PLANTERS Walnuts
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup pomegranate seeds
1/3 cup thinly sliced shallot s
2 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. cranberry juice
1 Tbsp. honey
2 tsp. GREY POUPON Dijon Mustard
1/3 cup oil
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Let's Make It
Toss lettuce mix with next 5 ingredients in large bowl.
Whisk vinegar, cranberry juice, honey and mustard in medium bowl until blended. Gradually add oil, whisking constantly.
Add to salad; mix lightly.
Serve this irresistible vegetable side dish along with your favorite cooked lean meat at your next Fall get-together.
How to Remove the Pomegranate Seeds
Cut pomegranate crosswise in half. While holding one pomegranate half, cut side down, in palm of your hand over bowl of water, use back of wooden spoon to firmly strike back of pomegranate to remove the seeds, rotating pomegranate slowly as you strike it. Repeat with second pomegranate half. The seeds will float to the bottom of the bowl while the pith floats to the top. Remove and discard pith, then drain the seeds before using as desired.
Substitute dried cranberries for the pomegranate seeds.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* 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.