Turkish Green Olive Salad

(Yesil Zeytin Salatasi)

1/2 cup green olives-filled with red pepper, in jar, drained, sliced
1/2 head of Romain Salad, washed, drained
1 small carrot, finely grated
1/4 cup walnuts, small pieces

Dressing:
4-5 tbsp extra virgin olive oil
1 tbsp pomegranate paste or Grenadine syrup
1 pinch cayenne pepper, crushed
1 garlic clove, mashed with salt

Break the leaves of green salad with your hands. Place it in a salad bowl. Arrange the green olive slices, carrot and walnuts on it. Whisk all the dressing ingredients pour all over, lightly toss them all. Garnish with parsley.