Zesty Salad recipe

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Ingredients

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Nutrition Info

120.5 calories
carbohydrate: 23.1 g
cholesterol: : -
fat: 2.6 g
fiber: 3.2 g
protein: 2.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 604.1 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potato cubes into a small pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.

  2. Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.

  3. Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Recipe Yield

2 servings

Recipe Note

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

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