This salad's tangy dressing gives it a fruity zing! And the tiny greens and baby carrots (from Eli Organics and Farm Needs at the Sidcor Market) add not only visual appeal but sharp flavor and crunch.
Serves 3 to 4
Prep Time 20 minutes
1 (500-gram) pack assorted salad greens
1 (100-gram) pack micro arugula
4 to 6 baby carrots, peeled and sliced in half
6 to 8 red baby radish, sliced thinly
2 medium Japanese cucumbers, sliced into thin rounds
1 yellow bell pepper, sliced into thin strips
(Click to see How to Slice a Bell Pepper into Strips)
1 medium beet, grated
1 cup cherry tomatoes, sliced in half
1 tablespoon sesame seeds
For the vinaigrette
1 1/2 cups pomegranate juice
1/2 cup sesame oil
1/4 cup fruit vinegar
salt and pepper, to taste
1 tablespoon lemon juice
1 Wash salad greens and arugula, and drain excess water in salad spinner. Then wash the vegetables. Place everything in a large bowl and toss. Sprinkle with sesame seeds.
2 Make the vinaigrette: In a small saucepot, let pomegranate juice simmer until reduced to half; let cool. Pour pomegranate juice into a bowl and add the rest of the ingredients. Stir until well combined. Pour over garden salad. Serve.
Serving tip: You can add hard-boiled quail eggs and leftover roasted chicken to the salad and you'll have yourself a complete meal! Pomegranate juice is available at Healthy Options and some large supermarkets. (Click to see How to Boil Eggs)
Photography by Patrick Martires | Food Styling by Divine Enya Mesina | Prop Styling by Paulynn Chang Afable | Props from Rustan’s department store (utensils), Saizen (white pot), and Handyman (vinyl tiles)
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