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Dairy
Easy
8 Servings
Allergens 
20 Minutes
Diets
I created this recipe when I found a beautiful pomegranate whose ruby red arils were begging to be featured in a crisp salad.
2 (8-ounce) bags romaine lettuce
seeds of 1 pomegranate
1 Granny Smith apple, thinly sliced
1 Honeycrisp apple, thinly sliced
8 ounces crumbled Ta’amti Feta Cheese
1/4 red onion, thinly sliced
1/2 cup salted roasted pecans, chopped
2 tablespoons vinegar (gluten-free, if needed)
2 tablespoons fresh lemon juice
1 teaspoon Haddar Dijon Mustard
1 teaspoon sugar
1 small garlic clove, minced or 1 cube Gefen Frozen Garlic
1/4 cup Gefen Extra-Virgin Olive Oil
1/2 cup Gefen Canola Oil
1/4 teaspoon salt
1/8 teaspoon black pepper
In a large bowl, combine romaine lettuce, pomegranate seeds, apples, feta cheese, onions, and pecans.
In a small bowl, whisk together vinegar, lemon juice, mustard, sugar, and garlic. Slowly whisk in both oils until dressing is emulsified. Season to taste with salt and pepper.
Before serving, drizzle about one-third of the dressing over salad. Toss carefully until salad is coated. Remaining dressing can be refrigerated and saved for your next salad.
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