Turkish Chopped Salad with Arils
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Turkish Chopped Salad with Arils

TIME TO TABLE: 25 MINUTES PREP

Makes 4 to 6 servings.

 

Pomegranate Dressing

1 cup pomegranate juice

½ cup red wine vinegar

2 shallots, peeled and minced

Kosher salt and fresh ground pepper to taste

1 cup extra virgin olive oil, or a blend of extra virgin and high quality vegetable oil

 

Turkish Chopped Salad with Arils

¾ cup pomegranate arils

2 large vine ripe tomatoes, peeled

1 small cucumber, peeled and seeded

2 chiles, red or green (remove seeds for a milder salad)

1 sweet red bell pepper

2 tablespoons parsley, chopped

1 tablespoon fresh mint, chopped

¾ cup halloumi cheese or feta cheese (optional)

Sea salt and black pepper to taste

4 to 6   pita or flat breads

 

 

Pomegranate Dressing:

Put the pomegranate juice in a stainless steel saucepan, and cook it over medium-low heat until reduced to 1/4 cup. (This reduction will keep several weeks in the refrigerator in a clean, covered container.)

 

Combine red wine vinegar, 3 tablespoons of pomegranate reduction, shallots, kosher salt and pepper; whisk until the salt is dissolved.

 

Slowly add the oil, as you continue to whisk. If it separates, just re-whisk before dressing the greens. This can be made and refrigerated ahead of time.

 

 

Turkish Chopped Salad with Arils:

Finely dice the tomatoes, cucumber, chiles and bell pepper.

 

Combine the mixture in a bowl with parsley and mint, and dress it with the pomegranate dressing.

 

Garnish the salad with the crumbled cheese and fresh pomegranate arils. 

 

Season with salt and pepper to taste. Serve with warm pita or flat breads.

 

 

Nutrients per Serving (6 oz. salad, 2 oz. dressing): 443 calories (245 calories from fat), 10g protein, 27g total fat (6g saturated), 41g carbohydrates, 6g dietary fiber, 11mg cholesterol, 12g total sugars, 0mcg vitamin A RE, 461mg sodium, 367mg potassium, 101mg vitamin C.

Last Updated Monday, October 23, 2017 - 09:41 PM.