12 iceberg lettuce leaves
12 lettuce leaves
8 green lola rosa lettuce leaves
100g baby spinach leaves
seeds of 1 pomegranate

Vinaigrette
3 tbsp bufallo yogurt
60ml condensed pomegranate juice
2 tbsp vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
70 ml olive oil
salt
pepper

wash all the lettuce leaves and strain well. Cut lettuce into chunky pieces and place in a large bowl.Add the baby spinach leaves. In a separate bowl, add all vinaigrette ingredients.Beat with a whisk to form a thick dressing.Pour vinaigrette over salad, add pomegranate seeds and mix well.

Recipe from the book ‘The Real Greek Yogurt Book’.
annieblana editions