- 1 package (5 ounces) baby spinach
- 1/2 cup pomegranate seeds (arils)
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped walnuts, toasted*
- 1/4 cup pomegranate juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Combine spinach, pomegranate seeds, goat cheese, and walnuts in large bowl.
Whisk pomegranate juice, oil, vinegar, honey, salt, and pepper in small bowl until well blended. Pour over salad; gently toss to coat. Serve immediately.
*Note: To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
Tip: For easier removal of pomegranate seeds, cut a pomegranate into pieces and immerse in a bowl of cold water. The membrane that holds the seeds in place will float to the top; discard it and collect the seeds. For convenience, you can find containers of ready-to-use pomegranate seeds in the refrigerated produce section of some supermarkets.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 161, Carbohydrates: 12 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 210 mg, Fiber: 1 g
Exchanges per serving: 2 1/2 Fat, 2 Vegetable.
Copyright Diabetic Cooking.