Fruity Salad with Rosemary and Honey Vinaigrette

 

 

Fruity Salad with Rosemary and Honey Vinaigrette

 

 

Lately I ate way too much of sugar and carbs. And I had to find ways to kill my sugar cravings - so thought about giving up refined sugar for a period of time (I hope that works for good)surprise.  Fruits are wonderful and there is no way that natural fruit sugars are as bad as refined sugar.  Here is a wonderful fruity salad that my family and I enjoyed, and I think you are going to love it too.

 

A clever mix of orange segments, avocados, pomegranate seeds, feta cheese all on a bed of green salad mix, makes an enticing satisfying display.   And the fragrant rosemary and the sweet honey vinaigrette do a great job to this salad. My favorite part is when the orange segments and the rosemary honey vinaigrette combine together on my tongue –really so good!!

 

 This will definitely dress up your dinner table.  Mother’s day in Lebanon is just around the corner.  Pamper your mom by making this colorful salad.  Happy mother’s day in advance to all the moms out there, wishing you all the love and happiness you so richly deserve.

 

Make sure that oil and lemon juice are at room temperature when making the vinaigrette

 

 

 

 

 

 


Ingredients:

  • 1 medium sized pomegranate head, de-seeded

  • 1 avocado, pitted and sliced

  • 1 orange, peeled and cut into segments

  • 100 g.  / 3.5 oz. feta cheese, diced

  • 2 cups of mix salad greens, shredded

  •  

For the rosemary honey vinaigrette:


    

  • ½ cup olive oil

  • ¼ cup freshly squeezed lemon juice

  • 1/2 teaspoon Dijon mustard

  • 1 small sprig rosemary, use the leaves only

  • A pinch of salt

  • A dash of freshly grated black pepper

  • 2 tablespoons honey

  • 1 tablespoon water

  • 1 garlic clove, crushed, optional

 


 

Directions:

 

 

 

 

To make the rosemary honey vinaigrette:

 

 

 

 In a glass bowl, combine the oil, lemon juice, Dijon mustard, rosemary leaves, crushed garlic, water, and honey. Using a blender or a hand held immersion, blend for a minute on high; season with salt and pepper.  Store covered in the fridge.

 

Cut the segments of the orange out of the membrane

Place the salad greens in a large plate.  Add the feta cheese, pomegranate seeds, avocados and orange segments.  Toss with the dressing just upon serving. Enjoy.

 


 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .