Total Time
40mins
Prep 20 mins
Cook 20 mins

The red pomegranate seeds and green spinach leaves make this very Christmas-y... and very healthy

Ingredients Nutrition

Directions

  1. Soak the spinach leaves in cold water briefly, dry well (preferably in a salad spinner) and remove the stems.
  2. Place torn spinach leaves, avocado slices, pomegranate seeds and sliced mushrooms into a large bowl and set aside.
  3. In a large dry skillet, toast walnut pieces over high heat for 1-1/2 minutes, shaking and tossing constantly.
  4. Sprinkle nuts over salad.
  5. In the same skillet, fry the bacon until crisp, turning frequently, and remove from pan to drain on a paper towel.
  6. Pour off all but 1 TBS of the fat.
  7. Over medium heat, blend in sugar, vinegar, oil and pepper and heat through, stirring occasionally until the sugar is dissolved.
  8. Crumble the bacon over salad, pour the hot dressing over it and toss.
  9. Serve.

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