Prep Time: 15 minutes

“If you aren’t a fan of blue cheese,” Flay says, “try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates.”
Yield: Makes 4 servings (serving size: 2 cups salad)

Good to Know: Shrimp, spinach, and walnuts are all high in protein and omega 3 fatty acids, as well as other vitamins and nutrients.

Ingredients

  • 2 tablespoons pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 apples (Granny Smith, Gala, Fuji), cored and cut into 1/2-inch pieces
  • 2 ounces baby spinach
  • 1 large head endive, halved crosswise in thin slices
  • 1/3 cup coarsely chopped walnuts, toasted
  • 2 ounces Maytag blue cheese, crumbled

Preparation

1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.

2. Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

Source: Health.com

Photo by Dasha Wright

I’m better at eating than cooking 😀 , so all the recipes are from around the web. Also if you want me to write about something comment and soon you’ll see a post about your subject. 🙂 Or simply comment and let me know what do you think about this recipe and how you do it. ❤ | Stay in touch with me on Tumblr  Twitter   Facebook and Instagram  | For collaborations, sponsorships or business inquiries e-mail at allyxoxoblog@yahoo.com . If you want to see your recipe here just send it to allyxoxoblog@yahoo.com

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