More Recipes
3 C tender arugula leaves
2 T walnuts, lightly toasted
1 T shallot, sliced thinly
3 T pomegranate seeds
2 T sheep's milk feta
kosher salt
black pepper
Dressing:
2 T lemon juice
2 T lemon zest
3 T olive oil
For the dressing: Combine in a dressing bottle or small bowl. Mix well before using.
Mix arugula, walnuts, shallot and pomegranate seeds in a large bowl. Season salad with salt and pepper. Pick feta into small pieces and mix into the salad. Toss the salad with enough dressing to coat leaves.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
