Summary

Ingredients

• 1 pomegranate
• 3 tablespoon apple cider vinegar
• 1 pinch (s) sugar
• salt and pepper
• 2 tablespoon olive oil
• 1 pear (s)
• 50 g iceber lettuce
• 20 g flaked almonds
• 20 g parmesan cheese
• 0.5 slice ½ / s lemon (s)

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Instructions

1. Cut the pomegranate across the middle in the height. Squeeze one half with a lemon squeezer. Mix this juice with apple cider vinegar, salt, pepper, sugar and olive oil. Set the dressing aside.
2. Wash the iceberg lettuce, spin dry, cut into small pieces and place on a plate in portions. Quarter and core the pear and cut each quarter crosswise into slices. In a small bowl, drizzle with the juice of half a lemon and set aside.
3. Hold the other half of the pomegranate with the cut surface over a bowl and tap vigorously on the outside of the bowl with a spoon until all the kernels have fallen into the bowl.
4. Toast the flaked almonds in the pan without oil until golden brown. Slice the parmesan. Place the pomegranate seeds with the toasted almond flakes and the parmesan shavings on the salad. Drizzle with the dressing spoon by spoon before serving.
5. 260 Kcal per serving.