Prep 10 mins
Cook 0 mins
If you've never cut open a pomegranate, you might be in for a messy surprise. The best way to get the seeds out with out staining your clothes and counter is to cut the fruit in half, and then submerge it in a bowl of water. Then you can use your fingers to remove the white pith, releasing the juicy seeds. Once you've freed all the pomegranate seeds, pour the contents of the bowl into a colander and transfer the seeds to a paper towel to dry. If you don't have white balsamic vinegar, you can use the regular kind. -- from the book Feed the Belly.
- 1 medium garlic clove, minced
- 9.85 ml olive oil
- 4.92 ml white balsamic vinegar
- 29.58 ml pomegranate juice
- 4.92 ml honey
- 1.23 ml salt
- 1.23 ml fresh ground black pepper
- 141.74 g Baby Spinach
- 1 medium pear, cored and cut into slices (Anjou or Bartlett)
- 59.14 ml walnuts, chopped
- 29.58 ml pomegranate seeds, fresh
- 28.34 g parmesan cheese, shaved
- whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
- Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
- Drizzle the dressing over the salad and toss again.
- Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.
My friend and I enjoyed this tasty salad for lunch today. It was perfect, had great flavor and textures. This quick and easy to make salad was very tasty and satisfying. I used a mixture of baby spinach and mixed greens, along with two bosc pears. The walnuts and pomegranate seeds were a nice surprise, they blended perfectly with the pear and parmesan. Thanks for another great taste treat. Made for PAC :)