Italian Summer Salad
Bringing the best of this seasonal Italian summer salad together is a variety of crunchy greens, avocado, pomegranate and toasted almonds.
Ingredients
- 3 cups a variety of mixed lettuce leaves
- 1 cucumber
- ⅓ cup cherry tomatoes
- ½ Kalamata table olives
- 1 avocado
- 1 cup bocconcini cheese balls
- ¼ cup almond slivers
- ½ cup pomegranate arils
Pomegranate Dressing
- 2 tbsps pomegranate paste
- olive oil
- red wine vinegar
- salt and pepper
Instructions
- Mix the pomegranate ingredients into a jar, shake well and set aside.
- Heat a pan for the almond slivers, once the pan is warm, drop the heat to low and toss in the almonds. Toast till a light golden brown, watch them so they don't burn!Place them onto a clean kitchen counter or tray as long as the surface is cold so that they can stop toasting. Leaving them in the pan will over toast them.
- Add all the ingredients into a large enough bowl or platter starting with the lettuce leaves to create a base for the salad.
- Follow with the rest of the ingredients, and serve with the pomegranate dressing and seasoning.
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