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Spinach Salad With Pomegranate Seeds
Melissa Peterman
4 servings
BeginnerSource: Adapted recipe from Gil Marks, author of the forthcoming "Encyclopedia of Jewish Food" (Wiley).
Total Steps
3
Ingredients
9
Tools Needed
4
Ingredients
- 10.0 ounce baby spinach
- 1.0 cup coarsely chopped toasted walnuts
- 0.5 cup pomegranate seeds
- 2-3 eggs hard-cooked, sliced(optional)
- 0.25 cup lemon juice or red wine vinegar
- 4.0 scallions small chopped scallions or 1 thinly sliced yellow onion
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1/4-1/2 cup olive or vegetable oil
Instructions
1
Step 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
Step 2
Drizzle dressing over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat.
3
Step 3
Garnish with egg slices.
Tools & Equipment
medium bowl
whisk
measuring cups
measuring spoons