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Print Recipe
Salad with Arugula and Blue Cheese Recipe
Salad with arugula, pomegranate and blue cheese. Excellent lacto-vegetarian salad. Spicy, flavorful and quite satisfying, thanks to arugula and blue cheese.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cut the pomegranate peel, carefully break the pomegranate over a bowl, remove all the grains, removing the peel and partitions. Walnuts, if desired, fry in a preheated oven to 160°C, 5-7 minutes, so that they become more fragrant. Cool down. For the dressing, beat all the ingredients with a fork. I pour everything into a small jar, close the lid tightly and shake it well for a few seconds, it turns out a great dressing. Cut into slices and blue cheese.
    Cut the pomegranate peel, carefully break the pomegranate over a bowl, remove all the grains, removing the peel and partitions. Walnuts, if desired, fry in a preheated oven to 160°C, 5-7 minutes, so that they become more fragrant. Cool down. For the dressing, beat all the ingredients with a fork. I pour everything into a small jar, close the lid tightly and shake it well for a few seconds, it turns out a great dressing. Cut into slices and blue cheese.
  2. Pick arugula in easy-to-eat pieces or leave it as it is. Put in a deep bowl, add the pomegranate seeds. Part to leave for decoration.
    Pick arugula in easy-to-eat pieces or leave it as it is. Put in a deep bowl, add the pomegranate seeds. Part to leave for decoration.
  3. Leave a few halves of walnut for decoration, chop the rest with a knife and add to the bowl.
    Leave a few halves of walnut for decoration, chop the rest with a knife and add to the bowl.

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