Wash the radishes and cut into thin slices. Peel and grate the carrots. Peel the bell pepper, remove the seeds and the membranes and cut into small pieces.
Put the radishes, carrots, bell peppers, corn and cheese in a large bowl and stir together. Stir in the olive oil and pomegranate sauce.
Wash the lettuce leaves, spin dry and pluck large leaves a little smaller. Then add to the bowl and stir all the ingredients together. Put in a cool place.
For the dressing, mix all the ingredients together thoroughly, season to taste. Keep in the refrigerator until consumption.
Distribute the salad on plates, add the dressing and decorate if necessary.
POMEGRANATE SAUCE: Is a sour pomegranate syrup, not to be confused with the sweet grenadine syrup.
SALAD MIX consists of: Rocket, Lollo Rosso, Lollo Biondo, Mizuna Green and Red, Baby Spinach, Bull's Blood, Swiss Chard, Red Mustard, Tatsoi, Acetosella and Nasturtium
YOGURT: I took Turkish Süzme yogurt, this is also a bit firmer, but you can also use other natural yogurt, even with less fat.
We ate the salad as an accompaniment to meatballs.