Zesty Salad

  5.0 – 1 reviews  

As members of the allium family, leeks are a “cousin” of both onions and garlic. Leeks resemble a very large green onion or scallion, but that’s about where the similarity ends. Leeks that have been sautéed have a mild, sweet flavor, which makes them a great side dish or garnish for chicken or steak. In most cases, the green sheaths are not consumed. To season them later, they can be cleaned and frozen; just take them out of the freezer before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 10 mins
Total Time: 40 mins
Servings: 2
Yield: 2 servings

Ingredients

  1. 1 small potato, cut into cubes
  2. ½ cup finely chopped cabbage
  3. ¼ cup fresh pomegranate seeds
  4. ½ carrot, cut into matchsticks
  5. 1 tablespoon extra-virgin olive oil
  6. 1 teaspoon lemon juice
  7. 1 clove garlic, minced
  8. ½ teaspoon salt
  9. ¼ teaspoon brown sugar
  10. ¼ teaspoon red pepper flakes

Instructions

  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.
  4. You can add olives, tomatoes, or chunks of apples.

Reviews

Donna Hobbs
11.5.16 Followed the directions as written, and I did add the optional sliced olives (which I would do again). Just a little bit on the salty side for me (but then I did add olives), so I’ll cut that amount to 1/4 tsp in the future. You get a little crunch from the cabbage, a pop of sweetness from the pomegranate seeds, and those olive slices add a bit of saltiness to the potatoes. The dressing was perfectly balanced. I’m not sure if you’d call this a salad or a potato side dish. Whatever, it was good! farah, thanks for sharing. *****UPDATE 11.7.16***** FYI in case you’re interested, we ate this both chilled and warm, and preferred it warm.

 

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