Pomegranate, Arugula Salad
This recipe uses homemade vinaigrette to dress this fall salad, which gets topped with fresh pomegranates and walnuts.
Prep time:
Serving size: 4
Calories per serving: 505
Ingredients:
Serving size: 4
Calories per serving: 505
1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup parmigiano-reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced
Directions:
To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
Toss salad ingredients together and dress with the vinaigrette.
Source: foodnetwork.com
Toss salad ingredients together and dress with the vinaigrette.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
