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Recipes // Salads // Wedge Salads With Pomegranates, Chives, & Toasted Almonds

Wedge Salads With Pomegranates, Chives, & Toasted Almonds

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By Jessica Merchant

Ingredients:

  • 1 head iceberg lettuce, cut into 4 wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Parmesan-Ranch Greek Yogurt Dressing
  • 2/3 cup pomegranate arils
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons chopped fresh chives

Directions:

  1. Season the iceberg wedges with the salt and pepper. Add a few tablespoons of the dressing to the lettuce, then cover each wedge with pomegranate arils, sliced almonds, and chives.

Greek Yogurt & Parmesan Ranch Dressing

Ingredients:

  • 1/3 cup full-fat or low-fat Greek yogurt
  • 1/3 cup low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly grated
  • Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon honey
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Combine all of the ingredients in a food processor and blend until pureed and smooth. Taste the dressing and season additionally if desired.
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