Pomegranate Spinach Salad
From Karen Bohnert
Bohnert Jerseys — Illinois
Ingredients:
- Salad:
- 1/2 pomegranate (about 3/4 cup of seeds)
- 1 (9 ounce) bag fresh baby spinach
- 1 red onion, thinly sliced (about 1 1/2 cups)
- 1/2 pound fresh white mushrooms, sliced (about 2 cups)
- 1 cup shredded Parmesan cheese
- Dressing:
- 1/4 cup canola oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons poppy seeds
- 1/4 teaspoon paprika
Servings: 8
Prep time: 25 minutes
Cost/recipe: $9.57
Cost/serving: $1.20
Preparation:
To remove pomegranate seeds without staining, fill a large bowl with cool water. Cut pomegranate in half and place in bowl. With fruit underwater, gently remove seeds — the pulp will rise to the top. Drain and pat dry seeds on a paper towel. In a large serving bowl, toss together pomegranate seeds, spinach, onion, mushrooms and cheese.
In a blender, add oil through paprika. Blend until thick. Pour over salad and toss to serve.