Sunflower Sprout and Herb Salad with Pomegranate Dressing


Tel Aviv chef Osama Dalal’s sweet, tangy, herb-packed salad gets a a stealth buzz from jalapeño.

  • Total Time:
  • Servings: 6
KEY: Salads

Ingredients

  • 2 tablespoons pure pomegranate syrup (see Note)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • Kosher salt
  • Pepper

  • 8 ounces sunflower sprouts, watercress or purslane, thick stems trimmed 
(10 cups)

  • 3 cups mint leaves (2 ounces)

  • 3 cups cilantro leaves 
(2 ounces)

  • 1 jalapeño, very 
thinly sliced


How to make this recipe

  1. In a large serving bowl, whisk the pomegranate syrup with the olive oil and lemon juice. Season with salt and pepper. Add the sunflower sprouts, mint, cilantro and jalapeño and toss to coat. Season with salt and pepper and toss again. Serve right away.

Notes

Pomegranate syrup, which is sweeter than 
pomegranate molasses, is available at Mediterranean markets and kalustyans.com.


Contributed By Published May 2017

Related Video

More Videos
How to Make Creamy Riced Potatoes



1113409 recipes/sunflower-sprout-and-herb-salad-pomegranate-dressing 2017-04-05T20:44:39+00:00 Osama Dalal may-2017,herb salad,salads,pomegranate dressing,healthy lunch recipes recipes,sunflower-sprout-and-herb-salad-pomegranate-dressing 1113409

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement