Add half the greens to the empty bowl.Chop carrots and tomatoes and add to bowl.Slice figs thinly and gently add on top.Cut soft cheese into small bites and drop onto the top of the salad.Add deseeded pomegranate including the juice – save 1 tablespoon for dressing.Roughly chop pistachios and sprinkle on top.DressingAdd squeezed lemon, olive oil, chopped garlic, salt, pepper, fig preserve liquid and one spoon full of pomegranate and mix together before serving.Recipe reprinted with permission of Milk and Cookies. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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