Ingredients
3 small cubes colored pepper
1 small onion cubes
1 small tomato cubes
½ cup pomegranate grain
1 small cucumber cubes
½ cup white cheese cubes
Leaves (lettuce, pussley, watercress and red cabbage)
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1 small onion cubes
1 small tomato cubes
½ cup pomegranate grain
1 small cucumber cubes
½ cup white cheese cubes
Leaves (lettuce, pussley, watercress and red cabbage)
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
Method
- Mix the vegetables in a big bowl except the leaves.
- In another bowl, mix and stir the pomegranate molasses, lemon juice, oil and vinegar. Season with salt and pepper.
- Add the molasses mixture up with the salad before serving.
- Add the salad over the leaves. Serve cold
- In another bowl, mix and stir the pomegranate molasses, lemon juice, oil and vinegar. Season with salt and pepper.
- Add the molasses mixture up with the salad before serving.
- Add the salad over the leaves. Serve cold
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