Today's lunch was a quick salad made from leftovers in the fridge. I thought to myself, "This should make a nice salad." Sometimes the best
meals are those that come together spontaneously, using whatever you have on
hand.
We had feta cheese and pomegranate that were already peeled and seeded—my husband is wonderful for preparing them for me. The combination was delightful: the fruit's sweetness and the cheese's saltiness paired well with the crunchy salad mix.
Initially, I didn't expect it to be filling, but to my surprise, the creamy cheese was quite satisfying. It was also a great way to get a boost of vitamins on these rainy days. And just as I mentioned it, the sun began to shine. It felt like the universe was rewarding my quick culinary effort with a little extra sunshine - a lucky day indeed!
Ingredients:
Bag of mixed salad: carrots, red cabbage, lettuce
1 chopped orange bell pepper
4-5 halved cherry tomatoes
1/3 feta cheese square
1/2 cup seeded pomegranate
salt to taste
Method:
Mix all ingredients and season with salt to taste. Easy and very tasty.
Enjoy!
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