Lamb’s Lettuce with walnuts and pomegranate seeds
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5 from 4 reviews
A nutrient-dense and festive leaf salad
- Author: Gabi Rupp
- Prep Time: 20
- Total Time: 20
- 10.5 oz/300 gr. Lamb’s lettuce/mache rosettes, washed and cleaned thoroughly
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- 1 medium pomegranate, seeded
- 7 oz./200 gr. walnuts
- 1 tablespoon extra virgin olive oil (EVOO) or walnut oil
- 2 tablespoons vinegar or lemon juice
- salt, pepper
- Heat a medium sized pan over medium heat.
- Add walnuts and stir for 5 minutes.
- Turn off the heat and add coconut oil, maple syrup, and salt.
- Toss to coat the walnuts.
- In a large bowl, combine vinegar, olive oil, salt, and pepper.
- Put washed lamb’s lettuce in the bowl and mix well.
- Spread the lettuce with dressing on 8 salad plates,
- Garnish each salad plate with the walnuts and pomegranate seeds.
- Enjoy!