Saturday, December 31, 2011

Pomegranate Feta Salad with Lemon Dijon Vinaigrette

Original Recipe Yield 5 servings

  • 1 (10 ounce) package mixed baby greens
  • 154 g pomegranate, peeled and seeds separated
  • 227 g crumbled feta cheese
  • 1 lemon, zested and juiced
  • 5 ml Dijon mustard
  • 45 ml red wine vinegar
  • 45 ml extra-virgin olive oil
  • salt and pepper to taste
  1. Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.