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Pomegranate and mixed green salad
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Creamy cream cheese and juicy pomegranate elevate this summer salad to irresistible heights.
Ingredients:
- 62.50 ml white balsamic vinegar
- 36.40 gm light olive oil
- 20.00 ml Grenadine
- Pinch salt
- 300g baby green beans, cooked until just tender
- 100g baby rocket
- 1 red onion, finely sliced
- 1 continental cucumber, cut in ribbons with a peeler
- 1 pomegranate, seeded, juiced
- 62.50 ml fresh mint leaves
- 125g Block Cream Cheese
Instructions:
- In a jar, mix vinegar, oil, Grenadine, and salt together vigorously until fully blended.
- In a serving bowl, artfully arrange the beans, rocket, onion, cucumber, pomegranate, and mint leaves. Sprinkle the PHILLY over the top and generously drizzle with dressing. Serve promptly.
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