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Pomegranate-Jeweled Spinach Salad

Brilliant pomegranate arils and julienned radish glisten amid dark green spinach leaves in this savory little salad with bacon and a lemon dressing.

At a glance
Main Ingredient
Pork
Cuisine Type
American
Menu Part
Salad
Serves
6
Yield: 6

Ingredients

1⁄2 tsp. finely chopped lemon zest
2 tbsp. fresh lemon juice
2 tsp. finely chopped shallot
1⁄4 tsp. ground cumin
1⁄4 tsp. salt
3 tbsp. olive oil
6 strips thick bacon, cut crosswise in 1⁄4-in. pieces
8 oz. (about 9 cups, lightly packed) baby spinach leaves
Seeds from 1 med. pomegranate (about 3⁄4 cup)
1 cup julienne daikon radish

Methods/Steps

1. To prepare dressing, whisk together lemon zest, juice, shallot, cumin, and salt; in a steady stream, whisk in oil.

2. Place bacon in a frying pan and cook over med. heat, stirring occasionally, until
almost crisp, about 5 min. Drain on paper towels and let cool.

3. To assemble salad, toss spinach, bacon, pomegranate seeds, and daikon with reserved dressing.

Related Terms:

Pork, American, Salad

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