Chopped Apple Salad with Pomegranate Dressing
"One of Bobby Flay's recipes however I've done a Galley Wench modifition. It's so yummy! The recipe calls for pomegranate molasses, so I made my own using Alton Brown's recipe. See note below for the recipe"
Original is 6 servings
Ingredients
- DRESSING
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- SALAD
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Nutritional
- Serving Size: 1 (358.1 g)
- Calories 775.9
- Total Fat - 42.8 g
- Saturated Fat - 10.9 g
- Cholesterol - 28.4 mg
- Sodium - 1632.2 mg
- Total Carbohydrate - 90.3 g
- Dietary Fiber - 5.8 g
- Sugars - 72.6 g
- Protein - 12 g
- Calcium - 238.9 mg
- Iron - 1.3 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
*NOTE: To make your own Molasses
Step 2
4 cups pomegranate juice
Step 3
1/2 cup sugar
Step 4
1 tablespoon freshly squeezed lemon juice.
Step 5
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Step 6
To Make Vinaigrette:
Step 7
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
Step 8
To Make Salad:
Step 9
Combine the apples, spinach, nuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
Tips
No special items needed.
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