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Print Recipe
Salad with Arugula and Blue Cheese Recipe
Salad with arugula, pomegranate and blue cheese. Lovely lacto-vegetarian salad. Spicy, flavorful, and quite satisfying, thanks to the 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 the 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. Unparliamentary. For the filling beat with a fork all the ingredients. I pour everything into a small jar, tightly close the lid and shake 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 the 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. Unparliamentary. For the filling beat with a fork all the ingredients. I pour everything into a small jar, tightly close the lid and shake for a few seconds, it turns out a great dressing. Cut into slices and blue cheese.
  2. To pick arugula is easy to eat pieces or leave as is. Put in a deep bowl, add the pomegranate seeds. Part of to leave for jewelry.
    To pick arugula is easy to eat pieces or leave as is. Put in a deep bowl, add the pomegranate seeds. Part of to leave for jewelry.
  3. A few halves of walnuts to leave for decoration, the rest of the chop with a knife and add to the bowl.
    A few halves of walnuts to leave for decoration, the rest of the chop with a knife and add to the bowl.
  4. Ready!
    Ready!

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