INGREDIENTS
1 bag of cabbage-carrot salad
1 bag of lettuce-iceberg salad
1 bag of arugula salad
1 cubed green apple (mixed with 1 tbsp lemon)
1 fresh onion
3-4 sun-dried tomatoes, chopped (optional)
50 g coarsely cracked walnut
Vinegar
1 orange in slices
Sush
Salt Pepper
200 g of strained yogurt
2 tablespoons of mustard
100 g light cream
1 tbsp pomegranate syrup (or 1 tbsp sweet honey)
Pomegranate seeds
In a large plate, mix all the vegetables with the apple and tomatoes.
Add salt and vinegar to taste.
Sprinkle with the walnut.
In a bowl, mix the yogurt, mustard, cream, pomegranate syrup (or honey), salt and pepper.
Pour over the salad.
Garnish around with orange slices and sprinkle with pomegranate seeds.
Put in the fridge to cool.
We love it with ribs. It goes perfectly with fatty foods.
PS: This salad is prepared 1 hour before serving because of the green vegetables. Otherwise if left too long they will soften.
By @cookthebook.blogspot.
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