Chef:  Carol D'Anca
Makes:  4 Salads
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 medium lemons sliced thin
  • 1t date sugar
  • 8 – 10 sage leaves – cut in thin strips
  • 1 c small red cherry tomatoes
  • 1 c small yellow tomatoes
  • 1 c small orange tomatoes
  • ½ c flat leaf parsley leaves
  • ½ c fresh mint leaves
  • 2 T pomegranate molasses
  • small red onion sliced thinly
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare the lemon slices for roasting: Bring water to a boil in a small saucepan. Drop the slices in very hot water for about 2 minutes. Remove and drain well.
  3. Place the lemon in a bowl and toss with the date sugar.  
  4. Mix together well and place on a baking sheet lined with parchment paper.
  5. Roast in the oven for about 15 minutes or until you see the lemons have dried out a little. This process will intensify the taste of the lemon. Over roasting will turn them black.
  6. When the lemons are done roasting combine all ingredients except salt and pepper in a large bowl. Toss together, add salt and pepper to taste.

TIP:

 Search out the finest and most colorful small tomatoes insuring the eye appeal of this wonderful salad.

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