Give us a “Y!” Give us a “U!” Give us an “M!” What does that spell? YUM! Get ready to get rowdy for the Pom-Pom Salad! You’ll be stomping and clapping as you crunch on the fresh baby greens, rounds of juicy citrus, creamy feta cheese, and sweet pomegranate seeds. Rah, rah, rah! The tangy and sweet vinaigrette is worth all the cheering. Tumble on over to the kitchen and fill your bowl with some Pom-Pom Salad! Woo-hoo! Cheers to a tasty lunch!

image 14248


For the vinaigrette:

  • 3 tablespoons olive oil
  • 1 clove garlic, peeled
  • 1 teaspoon red wine vinegar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • salt, to taste
  • pepper, to taste

For the salad:

  • 2 ounces mixed baby greens
  • 1 shallot, thinly sliced
  • citrus fruit, such as grapefruit, orange, or tangerine, to taste, peel removed, cut into 1/4-inch rounds
  • 2 ounces feta cheese, crumbled
  • 1/3 cup pomegranate seeds
image 14249


Step 1 –In a medium bowl, add the oil and the garlic and let stand for 10 minutes.

Step 2 –Remove and discard the garlic.

Step 3 –Add the red wine vinegar, the lemon juice, the lemon zest, the salt, and the pepper to the garlic-oil and whisk to combine.

Step 4 –In a large bowl, add the mixed greens and the shallot and mix to combine.

Step 5 –Drizzle the salad with 1/2 of the vinaigrette and toss to combine.

Step 6 –In a large serving dish, place 1/2 of the salad.

Step 7 –Top the salad with 1/2 of the fruit and sprinkle with 1/2 of the feta and 1/2 of the pomegranate seeds.

Also Read:  Hearty Polish Stew

Step 8 –Repeat the layers once starting with the remaining salad and ending with the remaining pomegranate seeds.

Step 9 –Top the salad with the remaining vinaigrette.

Step 10 –Serve.