Lamb, Kale, and Pomegranate Salad
Ingredients (17)
- 0.5 cup pomegranate seeds or sliced red grapes
- 2 fennel bulb thinly sliced
- 0.25 cup olive oil
- 5 cup baby kale
- 2 tsp Dijon mustard
- 2 tbsp pomegranate balsamic vinegar
- 4 lbs leg of lamb deboned, butterflied, and trimmed of visible fat
- 1 tbsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp ground ginger
- 3 clove garlic chopped
- 1.5 cup pomegranate juice
- 3 tbsp olive oil
- 4 cup fresh green beans blanched
- 2 tbsp Gorgonzola cheese
- 0.25 cup walnut halves toasted
Directions
Learn how to make this recipe at American Diabetes Association
Ingredients (6)
- 1 oz. Ketel One Vodka
- 1 oz. Pomegranate Juice
- 0.75 oz. Blanc Vermouth
- 0.75 oz. Dry Vermouth
- Dried Apple Garnish
- Pomegranate Seed Garnish