A light, refreshing salad in which fresh seasonal greens are tossed with a pomegranate molasses and olive oil dressing. This low-calorie recipe, which suits any main dish, adds color and freshness to the table.
Wash the lettuce and arugula and dry them thoroughly; chop the tomato, cucumber, carrot, and green onion and place them in a large bowl.
Whisk the olive oil, pomegranate molasses, lemon juice, and salt in a small bowl.
Just before serving, pour the dressing around the edge of the bowl and toss from the bottom up, then serve immediately.
Important: Dry the greens thoroughly after washing; wet leaves won't hold the dressing and will make the salad watery. Add the dressing close to serving time — a salad dressed too early wilts. Vegan and gluten-free.
Instead of pouring the dressing directly onto the salad, drizzle it around the edge of the bowl and toss from the bottom up; this way every leaf gets evenly coated and the dressing doesn't pool at the bottom.
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