Spinach Salad With Pomegranate Seeds
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 3:56pm

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.

About


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