Recipe by Acerast
A refreshing salad of middle eastern origin that is colorful and healthy. My friend Georgia made this for our Christmas carry-in and everyone loved it! Consider doubling it - you'll want seconds.
Top Review by UmmBinat
3 3/4 stars. This is a beautiful looking healthy salad! It tastes slightly healthy. I used baby spinach and shallots instead of onion. I toasted the chopped walnuts in a dry pan before adding them. I used sea salt and freshly ground black pepper to taste, fresh lemon juice and extra virgin olive oil and I added a little white sugar to the dressing out of preference but don't recommend it. Dont leave out the pomegranate seeds! NOTE: To seed a pomegranate, cut off the crown and score 4 times in pith then submerge in a pot of cold water and pull apart. The seeds will sink while the pith will rise to the top. I won't be making this again as we didnt enjoy it very much. Made for Think Pink Tag.
- 1 lb fresh spinach
- 1 medium onion
- 2 tomatoes
- 1⁄2 cup english walnuts, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper, freshly ground
- 2 tablespoons lemon juice
- 1 1⁄2 tablespoons olive oil
- 1⁄4 cup pomegranate seeds
Directions See How It's Made
- Wash and dry the spinach; place in a salad bowl.
- Peel and slice the onion in thin rings; add to the salad bowl.
- Slice the tomato into thin wedges; add to the salad bowl.
- Sprinkle the english walnuts, salt and pepper into the salad bowl.
- Drizzle ingredients with lemon juice and oil - toss to coat.
- Divide the spinach mixture between four salad plates and sprinkle with pomegranate seeds.