Here is a salad I made and fell in love with. I prefer this with greens you can cook, like baby kale, baby spinach, or chard because the leftovers will hold up well instead of turning into lettuce soup.
greens from a hefty salad mix
walnuts, toasted if you care
If you are toasting the walnuts you can just stir them in a pan set over a medium high flame. Don't walk away! When they turn just a little bit golden and extra fragrant, turn off the flame and pour them into another container. If you leave them in the pan they may burn.
If you need to seed your pomegranate, just quarter it and rip it apart underwater in a bowl. The seeds will sink to the bottom of the bowl and everything else will float. Pour off the top of the water with all the floating bits that look like styrofoam, and then strain the seeds. This is the easiest method I have found.
Plate the greens and pile on the cheese, walnuts, and pomegranates to taste. Drizzle healthy amounts of olive oil and balsamic vinegar over the whole thing. Season to taste with salt and pepper.
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