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Spinach Salad with Pomegranate-Glazed Walnuts Recipe

   
 

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     Spinach Salad with Pomegranate-Glazed Walnuts

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10

Ingredients
1/4 cup pomegranate juice
1 t sugar
kosher salt
1/2 cup coarsely chopped walnuts
1/4 cup thinly sliced red onions
5 oz organic baby spinach
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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