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Chicory Pomegranate & Feta Salad

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Ingredients
  Chicory head 3 , leaves separated
  Watercress 100 Gram, thick stalks removed (1 Bag)
  Pomegranate 1 , halved and seeds bashed out
  Extra virgin olive oil 3 Tablespoon
  Red wine vinegar 1 Tablespoon
  Feta 5 Ounce, crumbled (140 Gram)
Directions

In a large serving bowl, throw together the salad leaves.
Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
Toss and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pomegranate
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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4.22059
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1079 Calories from Fat 713

% Daily Value*

Total Fat 79 g121.3%

Saturated Fat 24.9 g124.4%

Trans Fat 0 g

Cholesterol 126.2 mg42.1%

Sodium 1713.4 mg71.4%

Total Carbohydrates 68 g22.8%

Dietary Fiber 19 g75.9%

Sugars 45.8 g

Protein 30 g60.4%

Vitamin A 281.6% Vitamin C 191.7%

Calcium 102.8% Iron 20.3%

*Based on a 2000 Calorie diet

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Chicory Pomegranate & Feta Salad Recipe