(4 servings)
This salad is so good, I've made it three times this week! The salty feta, juicy pomegranate seeds and toasted walnuts top a leafy salad tossed in a tasty vinaigrette made with pomegranate juice and balsamic vinegar.
dressing
1/4 cup pomegranate juice
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1/4 -1/2 clove garlic, minced or pressed, to taste
freshly cracked pepper
Combine all the dressing ingredients with a fork or whisk and set aside. (I left the salt out of the dressing because the feta I used was salty enough).
salad
1 pomegranate
7-8 cups leaf lettuce, torn
1/3 cup feta cheese, crumbled
1/3 cup walnuts, lightly toasted and roughly chopped
Cut open the pomegranate and remove the seeds. Set aside.
Just before you are ready to serve the salad, place the lettuce into a large bowl. Pour the dressing over the lettuce and toss until the leaves are coated. Divide this salad mixture evenly between four salad plates.
Sprinkle a quarter of the pomegranate seeds onto each salad, then divide the feta cheese and walnuts between the four plates.
Serve immediately.
This salad is so good, I've made it three times this week! The salty feta, juicy pomegranate seeds and toasted walnuts top a leafy salad tossed in a tasty vinaigrette made with pomegranate juice and balsamic vinegar.
dressing
1/4 cup pomegranate juice
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1/4 -1/2 clove garlic, minced or pressed, to taste
freshly cracked pepper
Combine all the dressing ingredients with a fork or whisk and set aside. (I left the salt out of the dressing because the feta I used was salty enough).
salad1 pomegranate
7-8 cups leaf lettuce, torn
1/3 cup feta cheese, crumbled
1/3 cup walnuts, lightly toasted and roughly chopped
Cut open the pomegranate and remove the seeds. Set aside.
Just before you are ready to serve the salad, place the lettuce into a large bowl. Pour the dressing over the lettuce and toss until the leaves are coated. Divide this salad mixture evenly between four salad plates.
Sprinkle a quarter of the pomegranate seeds onto each salad, then divide the feta cheese and walnuts between the four plates.
Serve immediately.
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