1. The salad is done very quickly, if you have finished wild rice. If not, it will have to wait a bit. Rice add water in a ratio of 1:3, bring to a boil, reduce the heat to low and cook, covered for about 55 minutes. Whole grains must be disclosed. A little cool the rice.

2. While cooking the rice, onion peeled and cut into small dice. Fry the onion in a spoonful of oil for a few minutes. Better to take a shallot, its taste more gentle, but you can replace the bulb.

3. Bow grind in a blender to a rough puree, add the remaining ingredients for the dressing, again all beat with a blender. You should get a sauce the consistency as sour cream. You can adjust the thickness by adding water or olive oil.

4. Pomegranate peel and films. Almonds it is better to soak for 5 minutes in boiling water, then dry with a paper towel. The skin is not removed. Cut into big pieces. Salad wash, dry and cut into strips (the original uses Kale).

5. Mix all the ingredients. On top lay the slices of feta and pour over the sauce. Stir just before serving.