Cutting and dressing a light salad is a matter of a few minutes: low-calorie salads do not use products that require complex pre-processing, which destroys all vitamins and useful trace elements. Serve the table with beautiful plates, decorate everything with herbs and vegetables, if possible and with your abilities – and … voila! Such dishes look very appetizing and beautiful, for the body – a complete benefit, and calories and time spent on cooking – a minimum. We advise you to prepare a surprisingly fresh and sunny salad with the perfect combination of flavors: juicy persimmon, tart pomegranate seeds, spicy arugula and delicate creamy feta. Ingredients for salad with persimmon, feta and arugula:
Persimmon (medium size) – 1 pc. (serves 2)
Cheese (feta or cheese) – 100 gr
Fresh arugula – large bunch
Pomegranate (grains) – 4 tablespoons
Sunflower (seeds) – 2 teaspoons
Oil (olive) – 1 tablespoon
Vinegar (balsamic) – 2 teaspoons
Black pepper (freshly ground) – to taste

Salad with persimmon, feta and arugula:
1. Cut the persimmon into slices.
2. Cut the feta into cubes.
3. In a bowl, mix arugula leaves with olive oil and balsamic vinegar.
4. Put arugula in salad bowls, add feta and persimmon.
5. Sprinkle with pomegranate seeds and sunflower seeds.
6. Pepper to taste.