Spinach Pomegranate Salad

Preparation time: 30 minutes

Required products for 4 servings:

100 g of spinach;
200 g iceberg salad;
1 zucchini (about 300 g);
200 g carrots;
200 g cow's cheese;
40 g rhizomes (orzo);
1 pomegranate (about 400 g);
5 tbsp olive oil and balsamic vinegar to taste.

Method of preparation:

Wash the zucchini and cut it into thin slices. Grill on a Teflon pan, greased with a little grease. Put cooked rhizomes / orzo (this is the kind of paste that can be found in larger grocery stores).

Wash the spinach and put in a bowl. Add the sliced ​​iceberg. Peel and grind the carrots. Crush the cheese and clear the pomegranate.

Mix everything, making sure the rhizomes and zucchini have cooled sufficiently. Season with olive oil and balsamic vinegar and mix well.

Nutrition for 1 serving:

Calories - 363

Carbohydrates - 37 g

Fat - 19 g

Protein - 13 g