Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that Mary-Frances Heck, Bon AppÃ©tit's Associate Food Editor, throws some leftover roast chicken on top and calls it a meal.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon AppÃ©tit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

1/3 cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon honey
kosher salt and freshly ground black pepper
1 1/2 teaspoons dijon mustard
1 cup pomegranate seeds
1 tablespoon finely chopped shallot
1/4 cup tarragon leaves
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 honeycrisp or fuji apple, quartered, cored, thinly sliced
1/2 cup crumbled stilton or maytag blue cheese (about 2 ounces)

Carbohydrate 26 g(9%)
Cholesterol 11 mg(4%)
Fat 31 g(47%)
Fiber 5 g(20%)
Protein 7 g(15%)
Saturated Fat 5 g(23%)
Sodium 555 mg(23%)
Calories 393

PreparationFor vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. For salad: Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds

Ingredients

Nutrition facts