Chicory, Pomegranate & Feta Salad
This chicory, watercress, and feta salad is a vibrant and refreshing dish that celebrates the flavors of crisp greens, juicy pomegranate seeds, and tangy feta cheese. The combination of textures and flavors in this salad, topped with a light and zesty dressing made from pomegranate juice, olive oil, and vinegar, creates a delightful harmony that is perfect for a quick and delicious meal.
— Constant Cookbook
Ingredients
- 3 chicory , heads, leaves separated
- 100g bag watercress , thick stalks removed
- 1 pomegranate , halved and seeds bashed out
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 140g feta cheese , crumbled
Instructions
- In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
- Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
- Toss and serve immediately.
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 83 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.65 milligram of sodium
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