A light, refreshing salad of fresh seasonal greens tossed with an olive oil and pomegranate molasses dressing. This low-calorie salad adds color and freshness to the table and goes well alongside any main course.
Wash and dry the lettuce and arugula thoroughly. Chop the tomatoes, cucumber, carrot, and scallions, and place them in a large bowl.
Whisk the olive oil, pomegranate molasses, lemon juice, and salt together in a small bowl.
Shortly before serving, drizzle the dressing around the sides of the bowl, toss from the bottom up, and serve immediately.
Important: After washing the greens, dry them thoroughly; wet leaves will not hold the dressing and will water down the salad. Add the dressing shortly before serving, as salad dressed too early will wilt. Vegan and gluten-free.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
