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Israeli Chopped Herb Salad

Israeli Chopped Herb Salad

Amy Kritzer
Israeli Chopped Herb Salad super healthy but you also naturally neon pink with pomegranate and candy cane beets! And pink healthy food> not pink healthy food. It's just science.
4.75 from 4 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Israeli
Servings 4 servings

Ingredients
  

  • For Dressing:
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1/4 cup champagne vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper
  • For Salad:
  • 1 cup arugula chopped
  • 1 bunch mint chopped, about 1 cup
  • 1 bunch basil chopped, about 1 cup
  • 1 bunch parsley chopped about 2 cups
  • 1/4 cup chives or green onions diced
  • Arils from one pomegranate
  • 3 medium candy cane beets small diced
  • 5 dates minced

Instructions
 

  • To make dressing, whisk together garlic, lemon juice, honey, and vinegar in a small bowl. Drizzle in olive oil while whisking to create an emulsion and season with salt and pepper to taste.
  • Toss all the salad ingredients together in a large bowl and then toss with just enough dressing to coat. Eat!
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