Spiniach Pomegranate Salad

Time: 30 minutes. Both pomegranate juice and seeds go into this salad.

Yield: Serves 6

Ingredients

• 3/4  cup  unsweetened pomegranate juice
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  roasted hazelnut oil or extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  minced fresh thyme leaves
• 1/8  teaspoon  freshly ground black pepper
• 5  ounces  spinach leaves (about 2 lightly packed qts.)
• 3/4  cup  finely shredded radicchio (from 1 head)
• 1/2  cup  pomegranate seeds*
• 1/2  cup  coarsely chopped toasted hazelnuts
• 1  large firm-ripe Bartlett pear

Preparation

1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.

2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.

3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.

*Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 124 (56% from fat)

Protein: 2.2g

Fat: 7.7g (sat 0.6)

Carbohydrate: 13g

Fiber: 2.3g

Sodium: 118mg

Cholesterol: 0.0mg