Pomegranate and mixed green salad

Cooking Salads Pomegranate and mixed green salad

With a crumbling of cream cheese and a burst of pomegranate, this summer salad will make your taste buds soar.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the vinegar, oil, Grenadine and salt in a jar. Shake until well combined.
  2. Arrange the beans, rocket, onion, cucumber, pomegranate and mint leaves in a serving bowl. Crumble over the PHILLY and drizzle with dressing. Serve immediately.

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1/4 cup white balsamic vinegar
2 tbsp light olive oil
1 tbsp 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
Seeds and juice of 1 pomegranate
1/4 cup fresh mint leaves
125g PHILADELPHIA Block Cream Cheese

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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