Spinach Salad With Pomegranate Seeds

Ingredients

2 to 3 hard-cooked eggs, sliced (optional)
4 smalls chopped scallions or 1 thinly sliced yellow onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup to ½ olive or vegetable oil (to taste)

Preparation

1
In a medium bowl, combine the lemon juice or vinegar, scallions or onion, salt and pepper. In a slow, steady stream, whisk in the oil.
2
Drizzle dressing over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat.
3

Tools

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About

Source: Adapted recipe from Gil Marks, author of the forthcoming "Encyclopedia of Jewish Food" (Wiley).

Yield:

8

Added:

Thursday, December 10, 2009 - 3:56pm

Creator:

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