Nutrition Spotlight
A fresh, crisp and colorful salad, easy to make, with so many good-for-you ingredients!
The different kinds of green, leafy vegetables that are used add variety to the base of the salad. Pomegranate seeds are known for their high content in antioxidants and precious phytochemicals. Dried figs and fennel have beneficial properties for our digestive system. The salad is rich in natural sugars and Vitamin K.
If you choose arugula as one of the greens, you’ll add a spicy flavor. The fennel bulb has its own distinct aroma that resembles anise and gives an extra tone of freshness to the salad. Extra virgin olive oil is always the best choice for fresh salads like this one.
Mixed green salad with pomegranate and dried figs
A colorful Mediterranean salad with a variety of vegetables and fruit.
Ingredients
For the salad
- 4 cups salad greens (e.g. romaine lettuce, arugula, baby spinach, etc.)
- ¼ cup fennel bulb, thinly chopped
- ¼ cup spring onion, chopped
- ¼ cup pomegranate seeds
- 4 dried figs, chopped
- Salt
For the balsamic vinaigrette
- 3 tbsp olive oil, extra virgin
- 2 tbsp pomegranate balsamic vinegar (or plain)
- Freshly-ground pepper
Instructions
- Place all the salad ingredients in a large bowl and toss to mix them.
- In a small bowl mix together the vinaigrette ingredients and stir well.
- Pour the vinaigrette over the mixed salad and toss gently to combine.
- Serve fresh.
