Start to finish: 15 minutes
Servings: 6 to 8
1/4 cup lemon juice or red wine vinegar
4 chopped scallions or 1 thinly sliced small yellow onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 to 1/2 cup olive or vegetable oil (to taste)
10 ounces (two 5-ounce containers) baby spinach
1 cup coarsely chopped toasted walnuts
1/2 cup pomegranate seeds
2 to 3 hard-cooked eggs, sliced (optional)
In a medium bowl, combine the lemon juice or vinegar, scallions or onion, salt and pepper. In a slow, steady stream, whisk in the oil. Drizzle over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat. If desired, garnish with egg slices.
(Recipe adapted from Gil Marks, author of the forthcoming “Encyclopedia of Jewish Food,” Wiley)
Nutrition information per serving (values are rounded to the nearest whole number): 223 calories; 170 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 92 mg cholesterol; 10 g carbohydrate; 6 g protein; 3 g fiber; 205 mg sodium.