Add a serving of sweet crunch and a helping of bright flavors to your next side dish with this recipe for Pomegranate-Arugula Salad with Green Beans.
What You Need
Original recipe yields 4 servings
2 cups cut-up fresh green beans (2 inch lengths)
4 cups loosely packed torn arugula
1 red onion, thinly sliced
1 cucumber, halved lengthwise, seeds removed and cut into ribbons with vegetable peeler
1/3 cup pomegranate seeds
1/4 cup fresh mint leaves
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
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Let's Make It
Cook beans in boiling water in saucepan 4 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water to stop the cooking. When cool, drain and pat dry.
Arrange all ingredients except dressing on serving plate. Drizzle with dressing just before serving.
Stir 1 Tbsp. pomegranate juice into dressing before drizzling on salad.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.