4 oz white button mushrooms, trimmed and thinly sliced
3/4 cup grape tomatoes, halved
1 T red wine vinegar
2 T pomegranate juice
1 T olive oil
Instructions
Combine 1/4 cup juice w/ the sugar and 1/4 t salt in a small
nonstick skillet. Bring to a simmer over medium-high heat and
cook, stirring occasionally, until the mixture reduces slightly about
5 minutes. Add the walnuts and continue to cook, stirring, until the
nuts are coated and dark and the liquid evaporates in the skillet,
about another 5 minutes. Transfer to a baking sheet to col.
Meanwhile, soak the red onion in ice water for about 10 min; drain
and pat dry. Place spinach in a serving bowl and top with onions,
mushrooms, tomatoes and walnuts. In a bowl whisk the juice,
vinegar, salt and pepper together; then whisk in the oil. Drizzle
over the salad and toss.
Originally Submitted
8/7/2013
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You can add this Spinach Salad with Pomegranate-Glazed Walnuts recipe to your own private DesktopCookbook.