Information
Prep: 10 minutes | Cook time: None | Gluten Free
Ingredients list
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 Lebanese cucumber, diced
- 1/2 cup fresh parsley, chopped
- 1 clove garlic
- 1 tablespoon white wine vinegar
- 1 tablespoon pomegranate molasses
- Juice of 1/2 lemon
- Pink salt, to taste
- Cracked black pepper, to taste
- 1/2 teaspoon dried mint
- 2 tablespoons olive oil
- 1/2 cup Kalamata olives
- 1/2 cup fresh corn kernels (raw or lightly blanched)
- Shaved feta cheese (about 1/4 cup or to taste)
- Salad sprinkle (toasted seed & nut mix – see previous recipe)
Method
- Rub the inside of your salad bowl with the garlic clove to lightly infuse it with flavor.
- To the bowl, add white wine vinegar, pomegranate molasses, lemon juice, pink salt, pepper, dried mint, and olive oil. Whisk well to combine.
- Add chopped romaine lettuce and toss gently to coat in the dressing.
- Add in Kalamata olives, cherry tomatoes, cucumber, parsley, and corn kernels. Toss everything together.
- Top with grated feta cheese.
- Finish with a generous sprinkle of your Crunchy Salad sprinkle.
- Give it a final gentle mix and serve immediately.
