A recipe for more leftover mashed potatoes

Spinach Salad with Peanuts and Pomegranate

Spinach Salad with Peanuts and Pomegranate (PDF)
Recipe 318 of 365

Here’s a simple, festive salad that will go a long way to counteract the more predictable flavors on most Thanksgiving tables. Its crunches are great, too – there’s the soft, fibrous munch of scallions, the satisfying pop of pomegranate seeds, and the dull crack of roasted peanuts. Made with lime juice, soy sauce, Dijon mustard, and sweet-tart pomegranate molasses, the dressing also packs a whollop.

TIME: 15 minutes
MAKES: 4 servings

2 teaspoons Dijon mustard
2 teaspoons soy sauce
1 tablespoon freshly squeezed lime juice
1/2 teaspoon pomegranate molasses
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
4 big handfuls baby spinach
1/4 cup sliced scallions
1/4 cup roasted, salted peanuts, finely chopped
Seeds from 1/2 large pomegranate

Add the mustard, soy, lime juice, and pomegranate molasses to a small bowl. Season with salt and pepper, and add the olive oil in a slow, steady stream, whisking until all the oil is incorporated.

Place the remaining ingredients in a salad bowl. Just before serving, add dressing to taste, and toss.

Leave a comment

Filed under recipe, salad, vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s