The Healthy Chef – Teresa Cutter

I always try and enjoy one big salad every day.  I use whatever fresh greens are in season at the time and I like to vary the leaf variety to get a combination of flavours that just sing in your mouth when you eat it.  For this salad, I’ve used a delicate micro-green salad mix, which are a combination of baby lettuce and herbs that are harvested when they are very young. They add an amazing flavor and marry perfectly with baby spinach, ripe figs and delicate jewels of pomegranate. You can enjoy as is or top with protein sources such as walnuts, seeds, chickpeas, poached chicken. You can choose between a flavoursome pomegranate dressing or apple balsamic dressing that taste Purely Delicious !

WHAT’S GOOD ABOUT IT:
Micro-greens and spinach are high in minerals and folate to support your metabolism. Pomegranate is high in antioxidants especially C to nourish your immune system. Figs are low GI and high in fiber to help keep you full and support healthy digestion.

150 g baby spinach leaves
80 g micro-green salad mix (or other green sprouts)
4 figs, cut in half
1 pomegranate
1 orange
50 g Persian feta (optional)

Toss spinach and micro-salad greens into a large serving bowl.
Arrange over the figs and scatter over the pomegranate jewels.
Make the dressing by combining all the ingredients.
Serve the salad into bowls and drizzle with dressing just before eating.
Enjoy.  Serves 4

Nutritional info per serve without dressing:

Protein: 5.4 g
Total fat: 2.1 g
Saturated: 1.2 g
Carbs: 5.2 g
Fiber: 3 g
Sodium: 151 mg
Sugars: 5.2 g
Calories: 36
Kilojoules: 153

Pomegranate Dressing
3 tablespoons pomegranate molasses
½ orange juiced
100 ml cold pressed olive oil or flaxseed oil

Apple Balsamic Dressing
3 tablespoons aged balsamic
1 tablespoons apple juice concentrate
60 ml cold pressed olive oil

For both dressings – combine and enjoy over this salad.

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