1. Wash and dry the herbs and greens. 2. The easiest way to get the parsley leaves is to take the bunch and hold it leaves down. Take a sharp knife and chop it down along the stems. The leaves will separate from the stems very nicely. Gather them together and chop finely. I had about 3 cups chopped parsley. Transfer to medium bowl. 3. Finely chop the dill, mint and arugula. I used rather less mint. I also used watercress instead of arugula, as there was none at the market. Add to bowl. 4. Add the chopped and seeded tomatoes (I might add more). 5. In a small bowl, whisk together all the dressing ingredients. 6. Drizzle over the salad and gently toss to coat. Sprinkle the pomegranate seeds over all, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
