Fall and early winter is pomegranate season and this salad tastefully showcases this unique fruit. The deep green and red colors make for a terrific holiday side dish - which is also loaded with antioxidants.
Download High Resolution Image
Be The First To Rate This Recipe
|
|
Created By: Karen Bohnert, Bohnert Jerseys - Illinois Servings: 8
Prep Time: 25 minutes
IngredientsSalad
½ pomegranate (about ¾ cup of seeds)
1 (9 ounce) bag fresh baby spinach
1 red onion, thinly sliced (about 1 ½ cups)
½ pound fresh white mushrooms, sliced (about 2 cups)
1 cup shredded Parmesan cheese
Dressing
¼ cup canola oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2 teaspoons poppy seeds
¼ teaspoon paprika
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.
Nutritional Facts Per Serving
| Calories: |
158 |
| Total Fat: |
10g |
| Saturated Fat: |
2g |
| Cholesterol: |
7mg |
| Sodium: |
200mg |
| Carbohydrates: |
12g |
| Dietary Fiber: |
2g |
| Protein: |
6g |
| Calcium: |
18% Daily Value |
|
