Pomegranate & Spinach Salad
photo by Chef Emanuela
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Dressing
- 1⁄3 cup pomegranate juice
- 1⁄3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 fresh garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon honey
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon cinnamon
-
Salad
- 1 (11 ounce) can mandarin oranges
- 1⁄2 lb Baby Spinach
- 1⁄2 lb lettuce
- 1 pear, halved, cored, thinly sliced
- 1⁄4 cup thinly sliced red onion
- 1⁄2 cup pomegranate seeds
- 1⁄2 cup crumbled feta cheese
-
Topping
- 1⁄4 cup sliced almonds
- 1 tablespoon sugar
- 1 teaspoon sugar
directions
- Cook almonds and sugar over low heat stirring constantly until sugar is melted and almonds are coated.
- Cool and break apart.
- Store at room temperature.
- Get the arils from one medium pommegranete.
- Wash the spinach and letuce and put into a big glas bowl.
- Add red onion, pear, mandarines, feta cheese, and arils.
- Right before serving coat with the dressing, gently stir the coating in the bowl.
- Sprinkle with the baked almonds and serve.
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RECIPE SUBMITTED BY
Chef Emanuela
Denver, Colorado
I am a graphic and web designer. I love Jesus and my son, I enjoy cooking, reading, dancing.