Zesty Green Salad
- ½ head Romaine Lettuce
- Salad Greens (a mixture of your favorite or any of the following: Arulula, Frisee, Baby Spinach, Green Oak Leaf Lettuce, Mache, Purslane, etc)
- 2 seedless Cucumbers, chopped
- 15 sprigs Fresh Dill, finely chopped
- 10 sprigs Flat-leaf Parsley, finely chopped
- 10 sprigs Fresh Mint Leaves, finely chopped
- 2 Lemons, squeezed
- 1/3 c. Olive Oil
- 2 TBS. Pomegranate Molasses
- Salt
- Wash all Greens well and spin to dry. Then cut or break into small pieces and toss to mix.
- Toss in chopped Cucumbers, Dill, Parsley and Mint.
- Wash, cut and squeeze Lemon juice into a small bowl.
- Add Olive Oil, Pomegranate Molasses and a liberal amount of Salt. Mix well.
- Pour the dressing on top of the Greens and toss to mix.
- Serve chilled.
Julene
I never thought I was a fan of fresh parsley in large amounts until I ate this salad. I guess it’s the combination of ingredients – but it’s tasty!
Shanna Hatfield
This looks so light and refreshing. I love mint and parsley, so will have to give this a try. Thanks for sharing the recipe!