If you are halving this recipe, be sure to use a small (2 to 3 quart) slow cooker.
An easy way to roast this quantity of garlic is to peel the cloves, remove the pith (the center part that often sprouts) then place the cloves on a piece of foil. Drizzle about 1⁄2 tsp (2 mL) olive oil over the garlic, then fold up the foil to make a tight packet. Bake in 400°F (200°C) oven for 20 minutes.
Pomegranate and Feta Salad
2015-10-28 11:15:33
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Ingredients
- 1 head romaine lettuce, washed and torn
- 1 bunch spinach, stems removed, washed and torn
- seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
- 1/4 cup toasted pine nuts
- 1/2 cup crumbled feta cheese
Dressing
- 1/3 cup olive oil
- 1 Tbsp. red wine vinegar
- 2 Tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1/2 tsp. oregano
- salt and freshly ground pepper
Instructions
- Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
- Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
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