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Vegetarian layered salad with pomegranate and yogurt dressing

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Ingredients for 1 servings:

  • 300 g iceberg lettuce, finely chopped
  • 2 tomatoes, quartered
  • 4 carrots, sliced
  • ½ cucumber(s), sliced
  • 2 spring onions, sliced
  • 1 bell pepper(s), diced
  • 1 pomegranate
  • some cheese, diced
  • 10 tbsp milk, fresh
  • 3 tbsp natural yogurt
  • 3 tbsp crème fraîche
  • salt and pepper
  • Vinegar
  • Physalis

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the ingredients for the sauce and season with salt, pepper, and vinegar. Cut the pomegranate seeds from the pomegranate. Pour the sauce into a bowl. Layer the ingredients in the bowl and finish with a layer of pomegranate seeds. Garnish with physalis, if desired, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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