Tres ensaladas - cebada tabouleh, aguacate, lechugas y granada (greens and pomegranate)

Ingredients

• 5 Tablespoons of Pomegranate Juice
• 3 Tablespoons of Red Wine Vinegar
• 1 Small minced Shallot
• 1 Tablespoon of honey
• ¼ Cup of Olive Oil
• Salt and Pepper to taste

Preparation

• Combine Vinegar, Pomegranate Juice, Honey and Shallot. Mix well and let sit for 10 minutes. Whisk in Olive Oil add Salt and Pepper to taste.

Questions

Photos of members who cooked this recipe