Polish · vegetarian

Pomegranate salad

Name: Pomegranate salad
Yield: 4 servings
Cuisine: Polish
Ingredients: 60 ml Olive Oil; 2 tablespoons Lemon Juice; 1 tablespoon Honey; 2 sprigs Thyme; 100g Baby Lettuce Leaves; 250g Cherry Tomatoes; 3 chopped Spring Onions; 1 chopped Red Chilli; 1 Pomegranate; 50g Feta

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Olive Oil60 ml
Lemon Juice2 tbsp
Honey1 tbsp
Thyme2 sprig
Baby Lettuce Leaves100 g
Cherry Tomatoes250 g
Spring Onions3
Red Chilli1
Pomegranate1
Feta50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.
2
Scoop out the pomegranate seeds over a bowl and remove any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.