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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
1/4 cup fresh lemon juice or 1/4 cup red wine vinegar (or 2 tablespoons each) |
4 scallions, chopped or 1 small onion, sliced |
1 -2 teaspoon ground cumin |
1/2 teaspoon salt, about |
1/2 teaspoon ground black pepper, about |
1/4-1/2 cup extra virgin olive oil or 1/4-1/2 cup vegetable oil |
20 ounces fresh spinach, torn into bite-size pieces (about 12 cups) |
1 cup coarsely chopped walnuts |
1/2 cup pomegranate seeds |
2 -3 hard-boiled eggs, sliced (optional) |
Directions:
1. Combine the lemon juice, scallions, cumin, salt, and pepper.
2. In a slow, steady stream, whisk in the oil.
3. Combine the spinach, nuts, and pomegranate seeds.
4. Drizzle with the dressing and toss to coat.
5. If desired, garnish with the egg slices.
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