Blueberry and Pomegranate Salad
- Number of Servings: 3
Ingredients
4 Tbs Olive Oil2 tbs Lemon JuicePinch of Brown Sugarhandful juiliened mint leave1 cup Blueberries, fresh1 cup Pomegranate Seed 1/2 cup feta Tre Stella light,1/4 cup Pumpkin Seeds
Lemon Dressing
1.In a jar combine extra virgin olive oil and fresh lemon juice. Shake to emulsify.
Salad
1.Place the julienned mint leaves in a bowl with blueberries, pomegranate seeds and Mshalalé cheese.
2.Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant.
3.Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds.
Number of Servings: 3
Recipe submitted by SparkPeople user TREESAP13.
1.In a jar combine extra virgin olive oil and fresh lemon juice. Shake to emulsify.
Salad
1.Place the julienned mint leaves in a bowl with blueberries, pomegranate seeds and Mshalalé cheese.
2.Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant.
3.Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds.
Number of Servings: 3
Recipe submitted by SparkPeople user TREESAP13.
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 24.8 g
- Cholesterol: 16.7 mg
- Sodium: 370.8 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 2.1 g
- Protein: 17.8 g
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