Mixed Leaf, Feta & Pomegranate Salad
November 20th, 2009 by Margot
INGREDIENTS
100-150g mixed leaves (arugula/rocket/rucola, water cress & spinach)
100g feta or salad cheese (cubed)
seeds of 1 small pomegranate
extra virgin olive oil
black peppercorns
METHOD
Share leaves to the plates, top with feta and sprinkle with pomegranate seeds. Season to your liking with olive oil and freshly ground pepper. Serve immediately.
Mae 4 servings.
- I served this salad as a side dish to roasted halved baby potatoes, roasted salmon and black eye beans.
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November 21st, 2009 at 00:04
the beautiful salad is singing to me.
November 21st, 2009 at 12:13
soo prettyy!! i ve never add pomegranate in my salad!! sound terrific!
November 22nd, 2009 at 00:39
Pomegranate is on my list of foods to try! I’ve never had it. So pretty and I am sure great in this salad
November 22nd, 2009 at 17:13
Feta and pomegranate go really well together. I love how pomegranate seeds in salad give you little bites of heaven throughout.
November 23rd, 2009 at 12:10
Margot, your salad looks so pretty
- love pomegranate.
November 23rd, 2009 at 22:11
YUM!! Love every aspect of this salad. Pomegranates are like eating a youth serum. So many spects of the pomegranate are good for us and the colors fit in with the Holidays season to perfection. Great photo too =)