Chopped Herb Pomegranate Salad Food

CHOPPED HERB & POMEGRANATE SALAD

Steps:

• In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
• Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.

HEARTLAND CHOPPED SALAD

Steps:

• Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
• Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
• Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
• Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.

CHOPPED SALAD WITH HERBS

Steps:

• Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.

CHOPPED VEGETABLE SALAD WITH POMEGRANATE

Steps:

• Place the tomatoes in a fine sieve over a bowl and add 1/4 teaspoon of salt. Stir and let the water drain from the tomatoes for about 10 minutes.
• In a large bowl, combine the onion, cucumber, green bell pepper, 4 tablespoons olive oil, lemon juice, pomegranate molasses, pomegranate seeds, parsley, mint, dill, and Maras pepper. Stir in the drained tomatoes. Taste, season with salt and pepper, and stir in the additional 2 tablespoons olive oil, if desired.
• Serve at room temperature or chilled with the romaine leaves to scoop up the salad, if desired. The salad is best eaten the day it's made but it can be covered and stored overnight in the refrigerator.

QUINOA, HERB & POMEGRANATE SALAD

Steps:

• Cook the quinoa according to pack instructions adding the vegetable bouillon cube to the cooking water. Leave to cool, then break up with a fork.
• Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
• Serve.