Wendy's Apple Pomegranate Salad Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 1/2 cup shredded parmesan cheese
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans or walnuts toasted
- 1 large granny smith apple chopped
- 1 bunch romaine torn (about 8 cups)
- Carbohydrate 7.76531489836578 g
- Cholesterol 3.6 mg
- Fat 8.17456166896028 g
- Fiber 1.90736463646253 g
- Protein 2.83618125021495 g
- Saturated Fat 1.54774791697828 g
- Serving Size 1 1 serving (74g)
- Sodium 957.910949686746 mg
- Sugar 5.85795026190325 g
- Trans Fat 0.455097291832517 g
- Calories 112 calories
Directions In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately. Yield: 8 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Wendy's Apple Pomegranate Salad in Taste of Home February/March 2015, p40 Nutritional Facts 1 cup equals 165 calories, 13 g fat (2 g saturated fat), 4 mg cholesterol, 163 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable. Print Add to Recipe Box Email a Friend
