Granada Salad

5.0 (1 reviews)
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2 cups pomegranate
3 cups thinly shredded cabbage
2 tsp. olive oil
2 tsp. mustard seeds
1/4 cup curry leaves, fresh or dried
Salt, to taste
1/2 tsp. lemon juice

• In a medium bowl, mix the pomegranate and cabbage. Set aside.
• In a small saucepan over medium heat, heat the olive oil. Add the mustard seeds and cook until they pop.
• Add the curry leaves and stir for about 30 seconds. Pour over the pomegranate and cabbage.
• Add the salt and lemon juice.
• Mix well and serve cold or at room temperature.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind