Pomegranate Salad.
I’m sure that like me, you never know what to do with the pomegranate you bought for Rosh Hashanah. Well, fear no more! This salad is an easy and tasteful recipe that everyone will love (even if you don’t like pomegranates).
Serves 6
2 Belgian white endives
5 oz (100 g) Spring mix or Mesclun mix
1 pomegranate
1 apple
1 tsp Dijon Mustard
½ lime
1 pinch of Cayenne pepper
4 Tbsp canola oil
Salt, to taste
Rinse Mesclun mix. Cut end of endives, and remove any damaged leaves. Cut endives into big slices. Peel pomegranate, and reserve seeds. Peel and dice the apple. Combine Mesclun mix with endives, pomegranate seeds, and apple in a large bowl. Combine in small bowl mustard with lime juice, cayenne, salt, pepper, and oil. Pour over salad. Serve immediately.
Serves 6
2 Belgian white endives
5 oz (100 g) Spring mix or Mesclun mix
1 pomegranate
1 apple
1 tsp Dijon Mustard
½ lime
1 pinch of Cayenne pepper
4 Tbsp canola oil
Salt, to taste
Rinse Mesclun mix. Cut end of endives, and remove any damaged leaves. Cut endives into big slices. Peel pomegranate, and reserve seeds. Peel and dice the apple. Combine Mesclun mix with endives, pomegranate seeds, and apple in a large bowl. Combine in small bowl mustard with lime juice, cayenne, salt, pepper, and oil. Pour over salad. Serve immediately.
