Ingredients
1 bunch romaine, torn (about 8 cups)1/2 cup pomegranate seeds1/2 cup chopped pecans or walnuts, toasted1/2 cup shredded Parmesan cheese1 large Granny Smith apple, chopped1 tablespoon lemon juice1/4 cup olive oil1/4 cup white wine vinegar2 tablespoons sugar1/4 teaspoon salt
Preparation
In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad.
In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
