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Tania Ortiz

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Recipe

Salad of Leaves with Feta Cheese and Pomegranate

3h
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4
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The salt of the feta cheese and the sweet acidity of the pomegranate seeds achieve a perfect balance together with the slightly bitter taste of the fresh leaves. A salad to impress.
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Ingredients

4 portions
  • 300 grams feta cheese
  • 1 lemon juice
  • 2 cloves garlic, crushed
  • 110 grams almond, filleted
  • 4 bunches arugula, spinach and watercress
  • 2 tablespoons olive oil
  • 1 tablespoon Sesame oil
  • salt, and pepper
  • pomegranates, 2 pieces seeds

Preparation

Put the feta cheese in a dish that has a bit of depth, squeeze the lemon juice on top and sprinkle the garlic. Leave to marinate for 3 hours.
Toast the almonds in a pan or grill, until lightly browned.
Mix the leaves in a large salad bowl with olive oil, sesame oil, salt and freshly ground pepper.
Crumble the marinated cheese and sprinkle the seeds of the pomegranate and the almonds on top of our salad.
Serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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