Salads
This no-cook arugula salad combines olives and pomegranate seeds with a pomegranate molasses dressing. The salty texture of the white cheese contrasts nicely with the pomegranate’s sweet-tart flavor.
Wash and dry the arugula. Halve the olives, separate the pomegranate seeds from the fruit, and cut the white cheese into cubes.
Whisk the pomegranate molasses, olive oil, lemon juice, and salt in a bowl.
Place the arugula, olives, pomegranate seeds, and white cheese in a large bowl and toss with the dressing. Chill for 15 minutes before serving.
Add the dressing just before serving; arugula wilts quickly if dressed too early. Contains dairy (white cheese).
Nar ekşisini biraz fazla kaçırdım ve sos beklediğimden ekşi oldu, üzerine bir tatlı kaşığı bal ekleyince dengelendi. Beyaz peynir yerine lor da denedim, daha hafif bir sonuç aldım.
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