Pomegranate-Grapefruit Lettuce Salad

  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons water
  • 2 Tablespoons honey mustard
  • 1 clove garlic
  • Minced Black pepper, freshly ground to taste 4 cups
  • 1 head Boston lettuce leaves
  • 1 cup pink grapefruit sections (about 1 grapefruit)
  • 2 medium red apples, cored and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 pomegranate, seeds removed (about 3/4 cup)
  • 1 tablespoons feta cheese, crumbled

­­­­­­­In a small bowl, whisk together the balsamic vinegar, water, honey mustard, and garlic. Season with pepper if desired. In a large salad bowl, toss the remaining ingredients. Drizzle the dressing on top and toss gently until evenly coated.

For tips on how to remove pomegranate seeds visit the following websites:

http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/pomegranate-seeds

http://www.thekitchn.com/my-favorite-way-158527

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