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 Salad with Arugula and Blue Cheese Recipe
Salad with arugula, pomegranate and blue cheese. A wonderful lacto-vegetarian salad. Spicy, fragrant and quite satisfying, thanks to arugula and blue cheese.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Thai Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Thai Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cut the peel from the pomegranate, carefully break the pomegranate over the bowl, remove all the grains by removing the peel and partitions. Walnuts, if desired, fry in a preheated oven to 160 ° C for 5-7 minutes to make them more fragrant. Non-parliamentary. For the filling, whisk all the ingredients with a fork. I pour everything into a small jar, close the lid tightly and shake for a few seconds, it turns out an excellent dressing. Cut into slices and blue cheese.
    Cut the peel from the pomegranate, carefully break the pomegranate over the bowl, remove all the grains by removing the peel and partitions. Walnuts, if desired, fry in a preheated oven to 160 ° C for 5-7 minutes to make them more fragrant. Non-parliamentary. For the filling, whisk all the ingredients with a fork. I pour everything into a small jar, close the lid tightly and shake for a few seconds, it turns out an excellent dressing. Cut into slices and blue cheese.
  2. Collecting arugula is easy, you can eat it in pieces or leave it as it is. Put it in a deep bowl, add the pomegranate seeds. Leave some for jewelry.
    Collecting arugula is easy, you can eat it in pieces or leave it as it is. Put it in a deep bowl, add the pomegranate seeds. Leave some for jewelry.
  3. Leave a few halves of walnuts for decoration, chop the rest with a knife and add to a bowl.
    Leave a few halves of walnuts for decoration, chop the rest with a knife and add to a bowl.
  4. Ready!
    Ready!
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