Mixed salad greens

Mixed salad greens

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  • 8
  • Easy
  • Carb Conscious Vegan recipe collection
  • 15 minutes

This mixed green salad with pomegranate dressing provides a good balance when served with richer dishes like duck.


  • For the salad use any mix of greens (400 g in total)
  • watercress
  • baby spinach
  • rocket
  • mini asparagus
  • sugar snap peas
  • basil
  • baby butter lettuce
  • For the pomegranate dressing:
  • ¼ cup fresh or cold-pressed pomegranate juice
  • 2 t red wine vinegar
  • 1 t honey
  • a good pinch pink salt
  • ½ cup olive oil
  • freshly ground black pepper, to taste

Cooking Instructions

1. Turn the greens onto a large platter.

2. To make the dressing, whisk together the pomegranate juice, vinegar, honey and salt. Gradually whisk in the olive oil. Add a twist or two of pepper. Taste to check the seasoning and sweet-sour balance.

3. Gently mix the greens with the dressing at the table or just before serving.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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