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Preparation Time:
5 min
Difficulty:
Easy
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Ingredients
FOR 2 PEOPLE:
1 jar of D'Amico Roasted Peppers -
100 g escarole salad -
100 g pomegranate -
80 g celery -
80 g D'Amico Pitted Black Olives -
salt and pepper to taste -
10 g extra virgin olive oil -
5 g pomegranate vinegar
Instructions
Wash the lettuce and celery thoroughly. Peel the celery with a vegetable peeler and cut it into diamond shapes or diagonal pieces.
Drain the roasted peppers and olives well. Pour all the ingredients into a bowl and season with oil, salt, and pepper to taste, and a few drops of pomegranate vinegar. Mix well and serve.
