My sister gifts me a subscription to the New York Times and most mornings while sipping my lemon water and celery juice, I scour the cooking emails I receive, looking for new recipes and ideas. A large portion of my cooking is guided by the ideas flowing from the NYT where I have learned A LOT about cooking and picked up great ideas from the lovely cooking contributors and those who take the time to write comments!
This salad is an adaptation from Naz Deravian’s Cucumber Pomegranate Salad. It wowed my taste buds … I hope it excites yours! It is so simple to make and the combination of all the ingredients is so much greater than its individual parts.
Baby Spinach, Cucumber and Feta Salad With Pomegranate Dressing
I usually make only as much salad as I plan to eat right away as salad is best made fresh. I have put the amounts for one serving so adjust according to your needs
Ingredients
1 bowl tender baby spinach, washed, spun, dried and roughly chopped
1 Lebanese cucmber, ends trimmed + peeled
2-3 slices red onion, finely chopped
2 thick slices homemade ‘cashew nut’ feta cheese, cut into bite size cubes (recipe in next post)
1 large handful fresh mint leaves, washed, spun, dried and chopped
1/2 tsp dried mint leaves
Dressing
Juice from 1 lime (about 2 tbs)
1 tbs homemade pomegranate molasses (recipe in post dated 6 April 2022)
1 tsp extra virgin olive oil
salt to taste
Method
Prepare the baby spinach and fresh mint, chop and add to a salad bowl. Trim, peel and chop the cucumber and onion and add to the salad. Mix the salad and place cubes of the ‘cashew nut feta’ on top of the greens.
Juice the lime and add to a small bowl. Add the dried mint, pomegranate molasses, olive oil and salt. Mix and taste adjusting the ratio of ingredients according to your preferences. Pour the dressing over the salad and serve.