|Baby Spinach Salad |
with Pomegranate and Orange
- 2/3 C sliced almonds, toasted
- Goat cheese (optional)
Rinse and pat dry spinach.
You can seed your own pomegranate - (hint: don’t wear a white shirt while doing so) or stores like Whole Foods have containers of pomegranate seeds.
For the oranges, you can either make your own orange segments or just drain a can of mandarin oranges. To make orange segments, peel the rind from the orange, segment, remove the membranes from each segment, and then slice into bite size pieces.
To toast almonds, either place in a sauté pan on low heat or on a cookie sheet and broil in the oven. It makes the almonds taste nuttier, they are crispier and less soggy when mixed with salad dressing.
Sprinkle goat cheese on top, if desired.
You can either use a bottled balsamic vinaigrette like Litehouse or Newman’s Own or make your own with this recipe that was given to me at my recipe bridal shower almost 15 years ago (thank you, Mrs. Murphy!):
- 1/8 t salt