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Zesty Salad


"A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own."
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40 m servings 120 cals
Original recipe yields 2 servings

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  • Prep

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  1. Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  2. Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  3. Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.


  • Cook's Note:
  • You can add olives, tomatoes, or chunks of apples.

Nutrition Facts

Per Serving: 120 calories; 2.6 g fat; 23.1 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 604 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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11.5.16 Followed the directions as written, and I did add the optional sliced olives (which I would do again). Just a little bit on the salty side for me (but then I did add olives), so I’ll ...