Wednesday, December 29, 2010

Christmas Dinner - Pt. 1

"Do as I say, or I will cut you."

"I have crazy eyes. I wouldn't mess with me."

There was a great and bloody battle, and only one was left standing.

No, no. Of course I'm kidding. That's just pomegranate juice, sillies. However, let this very short tale be a lesson for you. Pomegranates are messy. Don't wear nice clothes if you use them.

OK, onto the recipe: Spinach Pomegranate Salad

  • 1 (10 ounce) bag baby spinach leaves, rinsed and drained
  • 1/4 red onion, sliced very thin
  • 1/2 cup walnut pieces
  • 1/2 cup crumbled feta
  • 1/4 cup alfalfa sprouts (optional)
  • 1 pomegranate
  • balsamic vinegar
  • honey
  • salt & pepper
  • olive oil


1. Cut your pomegranate in half. Inside, it will look like this:
It's good to separate the seeds in a sink or bowl of water. The white pith will float to the top & you can scoop it all away. If you use a bowl, you can dump the seeds in a strainer. Scooping them out of the sink was easy as well.

A pretty bowl of pomegranate seeds.

2. Mix the last 4 ingredients to taste to make a vinaigrette.

3. Assemble the salad, sprinkle the pomegranate seeds on top & sprinkle with the dressing.


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