Monday, 14 October 2013

Monday Lunch Option: Pomegranate, pear and walnut salad

Perfect for a summer lunch and it keeps well for up to three days if you refrigerate the leftovers.


1 pack of mixed greens
1 pear sliced
1/2 cup pitted dates, sliced
1/4 pomegranate seeds
1/2 coarsely chopped walnuts
1 wheel of feta
balsamic vinegar
olive oil

Combine the ingredients.
Drizzle with balsamic vinegar and olive oil.
Toss and serve.

Enjoy your Mediterranean inspired cuisine with lemon ice tea or lemongrass tea.

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