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Recipe Review

Beet Green, Artichoke Hearts and Pomegranate Salad

Photo of Beet Green, Artichoke Hearts and Pomegranate Salad

Spot the original recipe in Donna Hay magazine, it certainly sounds interesting, and we did make a few changes. Instead of kale, we used beet greens that we had on hand, and we used goat cheese instead of an Italian creamy cheese it called for, but we found the flavor of goat cheese was a bit too strong in this dish, therefore fresh mozzarella would be a better alternative. If you don't have marinated artichoke hearts, use canned, or fresh, or frozen ones. Use regular mozzarella if you don't have fresh one.