Prep 15 mins
Cook 0 mins
- 1⁄4 cup fresh lemon juice or 1⁄4 cup red wine vinegar (or 2 tablespoons each)
- 4 scallions, chopped or 1 small onion, sliced
- 1 -2 teaspoon ground cumin
- 1⁄2 teaspoon salt, about
- 1⁄2 teaspoon ground black pepper, about
- 1⁄4-1⁄2 cup extra virgin olive oil or 1⁄4-1⁄2 cup vegetable oil
- 20 ounces fresh spinach, torn into bite-size pieces (about 12 cups)
- 1 cup coarsely chopped walnuts
- 1⁄2 cup pomegranate seeds
- 2 -3 hard-boiled eggs, sliced (optional)
- Combine the lemon juice, scallions, cumin, salt, and pepper.
- In a slow, steady stream, whisk in the oil.
- Combine the spinach, nuts, and pomegranate seeds.
- Drizzle with the dressing and toss to coat.
- If desired, garnish with the egg slices.
This did have too much cumin as noted by another reviewer. I replaced pomegranate seeds with a drizzle of pomegranate molasses. Would make again but definitely reduce the amount of cumin. Fresh 'malawi' heirloom lettuce replaced the spinach. Reviewed for A Taste of Syria in the NA*ME forum.
This taste like cumin. It wasn't great. I used all good quality ingredients. I freshly squeezed lemon juice, used the scallions option, sea salt, freshly ground black pepper, unrefined extra virgin olive oil, baby spinach leaves, additional fresh pomegranate seeds I took out of a pomegranate plus the rest except for the optional hard boiled egg. Made for Bargain Basement Tag Game - December 2010.