When ever I make salads, I try to incorporate different textures and different flavours which really makes a huge difference. A little bit of crunch from the nuts, creaminess from cheese, and a sweet-sour healthy vinaigrette is all that is needed. Be free to play around with the flavours and always experiment with the food you make. 🙂
Ingredients: (Serves 4 people)
- Pomegranate-1 large
- Spinach leaves- 4 cups; roughly torn (You can also use baby spinach leaves)
- Cottage cheese- 30 grams (You can also use ricotta or feta)
- Blanched almonds- ¼ cup
For Pomegranate dressing:
- Juice extracted from the pomegranate (About 2 tablespoons)
- English mustard- 1 tablespoon
- Vinegar- 1 tablespoon
- Garlic- 1 clove; minced
- Olive oil- 2 tablespoons
- Sugar- 1 teaspoon
- Salt and pepper- to taste
Add roughly torn spinach leaves to a bowl. Roughly slice blanched almonds and toast them until slightly golden. Remove the seeds of the pomegranate and squeeze the extra juice into a bowl.
For Pomegranate Dressing:
Add garlic, vinegar, sugar and mix until the sugar dissolves. Add the mustard, and whisk in the olive oil until completely emulsified. Set aside the dressing.
Add the pomegranate seeds and toasted almonds to the spinach. Dress with the dressing and place on plates. Crumble some cottage cheese on top and serve.