Colorful and Crunchy Pomegranate and Spinach Salad

Category: Soups & Salads | Blog URL: http://motherrimmy.com/wordpress/?p=3739

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

Ingredients

4 cups baby spinach

1 cup pomegranate seeds

4 smalls green onion, sliced

2 tablespoons almonds, sliced

1 tablespoon olive oil

2 tablespoons pomegranate balsamic vinegar

1/2 tablespoon dijon mustard

1 teaspoon honey

salt and pepper

Preparation

Whisk olive oil, vinegar, honey and dijon with salt and pepper to taste.

Combine spinach, pomegranate seeds and onion. Toss with dressing.

Top with almonds.

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About

Doesn’t this look like a terrific salad for your holiday table? I think it looks like Christmas with all those lovely red pomegranate seeds and bright green spinach leaves!

I haven’t had pomegranate seeds since I was a kid, and my cousin got me hooked on them. We used to peel the fruit and then pick the seeds out. I’d forgotten how crunchy and sweet they are.

I was keeping the calories in check for this weekday meal, but I’ll add some crumbled blue cheese (maybe feta?) when I serve it for Christmas dinner. Won’t that be a pretty salad!
Happy cooking!