Spinach Salad With Pomegranate Seeds

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

Tags:

yom kippur
spinach salad
rosh hashanah

Yield:

8

Added:

December 10, 2009

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Ingredients

10 ounces (two 5-ounce containers) baby spinach
1 cup coarsely chopped toasted walnuts
1/2 cup pomegranate seeds
2 to 3 hard-cooked eggs, sliced (optional)
1/4 cup lemon juice or red wine vinegar
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
Garnish with egg slices.

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