- Diana K.
READER REVIEW
1 cucumber 10 oz. cherry tomatoes 1 small red onion ½ cup candied pecans ¼ cup pomegranate seeds (arils) 5 oz. arugula ½ cup mozzarella pearls
INGREDIENTS
FULL RECIPE
YIELD
5 servings
TYPE
salad
TIME
20 min.
LEVEL
beginner
Slice 1 cucumber into half-inch slices, then in quarters.
Slice 10 oz. cherry tomatoes in half.
Slice 1 small red onion into thin rings.
On a 12.5-inch round platter or plate, place a 6 oz. ramekin or small bowl in the center and circle with 5 oz. arugula.
Place sliced onions first, then cucumbers and pecans.
Place cherry tomatoes nicely on top, and sprinkle with ¼ cup pomegranate seeds (arils).
Stagger ½ cup mozzarella pearls nicely between veggies, pomegranate seeds and pecans.