Spinach Salad With Pepitas And Pomegranate Recipes

Steps:

• Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.

Steps:

• In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
• Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
• Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
• Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
• add the pepitas, feta and pomegranate seeds and toss well.
• Serve immediately.

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Steps:

• Cook almonds and sugar over low heat stirring constantly until sugar is melted and almonds are coated.
• Cool and break apart.
• Store at room temperature.
• Get the arils from one medium pommegranete.
• Wash the spinach and letuce and put into a big glas bowl.
• Add red onion, pear, mandarines, feta cheese, and arils.
• Right before serving coat with the dressing, gently stir the coating in the bowl.
• Sprinkle with the baked almonds and serve.