This no-cook arugula salad is made by tossing olives and pomegranate seeds with a pomegranate molasses dressing. The salty bite of white cheese creates a lovely contrast with the tart sweetness of the pomegranate.
Wash and dry the arugula, halve the olives, separate the pomegranate seeds, and dice the white cheese.
Whisk the pomegranate molasses, olive oil, lemon juice and salt together in a bowl.
Combine the arugula, olives, pomegranate and white cheese in a large bowl, toss with the dressing, and chill for fifteen minutes before serving.
Add the dressing right before serving; if the arugula sits in it too long, the leaves wilt quickly. Allergens: contains dairy (white cheese).
When pomegranate is out of season, you can use dried cranberries instead; the sweetness will be a touch more intense, but the fresh feel of the salad stays the same.
Admin DadaGastro · verified in test kitchenNar 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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