The juicy seeds of this seasonal fall and winter fruit are an incredibly delicious contrast to salty feta cheese. Lemon dressing ties it all together!
1 (10 ounce) package of spring lettuce mix
1 pomegranate, seeds separated
1 (8 ounce) package crumbled or cubed feta cheese
6 packets True Lemon + 4 tablespoons water
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
- Place lettuce, pomegranate seeds, and feta cheese into a large bowl; set aside.
- Whisk together True Lemon, water, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over salad and toss to coat. Serves 4.
To make seeding the pomegranate a little easier, fill a large bowl with lukewarm water. Divide the fruit into quarters, then hold each piece under the water and gently scrape the seeds out with your thumbs. The rind will float to the top, and the seeds will sink to the bottom!