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1 small potato, cut into cubes
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½ cup finely chopped cabbage
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¼ cup fresh pomegranate seeds
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½ carrot, cut into matchsticks
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1 tablespoon extra-virgin olive oil
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1 teaspoon lemon juice
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1 clove garlic, minced
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½ teaspoon salt
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¼ teaspoon brown sugar
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¼ teaspoon red pepper flakes
Zesty Salad
A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.
Recipes · Salad · Vegetable Salad Recipes
| Prep Time: 20 mins |
| Cook Time: 10 mins |
| Total Time: 40 mins |
| Additional Time: 10 mins |
| Servings: 2 |
| Yield: 2 servings |
Ingredients
Ingredients List
Directions
Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
Cook's Note:
You can add olives, tomatoes, or chunks of apples.
Nutrition Facts (per serving)
Nutrition Facts
| 121 | Calories |
| 3g | Fat |
| 23g | Carbs |
| 3g | Protein |