Spinach and Pear Salad With Pomegranate Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
1 medium garlic clove, minced |
2 teaspoons olive oil |
1 teaspoon white balsamic vinegar |
2 tablespoons pomegranate juice |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
5 ounces baby spinach |
1 medium pear, cored and cut into slices (anjou or bartlett) |
1/4 cup walnuts, chopped |
2 tablespoons pomegranate seeds, fresh |
1 ounce parmesan cheese, shaved |
Directions:
1. whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
2. Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
3. Drizzle the dressing over the salad and toss again.
4. Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.
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