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SALAD WITH RED<br />
CABBAGE, RADISHES,<br />
TURKEY CUBES,<br />
POMEGRANATE,<br />
GREEN BEANS<br />
servings 4<br />
Trim <strong>the</strong> green beans and cook for about 20 minutes in salted boiling<br />
water. Cut <strong>the</strong> turkey into cubes and cook in <strong>the</strong> frying pan with oil,<br />
salt and pepper.<br />
Cut <strong>the</strong> pomegranate in half, remove <strong>the</strong> seeds from one half and<br />
squeeze <strong>the</strong> juice out of <strong>the</strong> o<strong>the</strong>r half.<br />
Cut <strong>the</strong> radishes and red cabbage into thin slices. Add to a salad<br />
bowl with <strong>the</strong> pomegranate seeds and juice, green beans, radishes<br />
and turkey.<br />
Dress with Balsamic Vinegar of Modena and season with salt and<br />
pepper to taste. Serve with chopped parsley and a drizzle of Extra<br />
Virgin Olive Oil.<br />
INGREDIENTS:<br />
1/2 red cabbage<br />
6 radishes<br />
3/4 slices of turkey<br />
1 pomegranate<br />
100g of green beans<br />
parsley<br />
Extra Virgin Olive Oil<br />
Filippo Berio Balsamic<br />
Vinegar of Modena<br />
Salt and pepper
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