Pomegranate Bacon Spinach Salad
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*1 bag (6-10 ounce)Baby Spinach,rinsed and dried, I like about 8 ounces
*1 Pomegranate, rinsed and seeds/fruit removed see pictures below
*1/4 cup Chopped Cilantro
*1-2 Pears, sliced or diced
*7 Slices Bacon, cooked, cut into bite size pieces
*1/4 cup diced Red Onions
*1/2 cup Parmesan Cheese, peeled strips
*1/4-1/2 cup Caramelized Almond Slices
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Layer the above ingredients in a large bowl, coating the pears with small amount dressing to help prevent browning and toss together. Serve immediately using Honey Vinaigrette Dressing. I like to let guests add their own dressing.
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Caramelized Sliced Almonds
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*1/2 cup sliced Almonds
*3 tablespoons Sugar
In a small stainless steel sauce pan on medium heat add the sliced almonds and sugar, using a wooden spoon watching and stirring as needed until the sugar has melted and you start to see caramelizing. Remove from heat and spread out caramelized almonds on wax paper and allow to cool and dry.
Honey Vinaigrette Dressing
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*3/4 cup Honey
*6 tablespoons Apple Cider Vinegar
*5 tablespoons Extra Light Olive Oil
*1 Tablespoon Olive Oil or Vegetable Oil, for binding the dressing
*1/2 teaspoon Sea Salt, or to taste
*1/2 teaspoon Freshly ground Black Pepper, or to taste
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Add the above ingredients to a bottle or Mason jar with lid and shake to combine. Serve.
Dressing recipe adapted from Jessica in the kitchen
For easy removal of pomegranate seeds, cut pomegranate in half and use a cooking mallet and pound on the back of the pomegranate allowing seeds to fall into a bowl until most of the seeds have fallen out, rinse off seeds. You could also place the halved pomegranate in a bowl of water and remove seeds in the water. Drain seeds and dry lightly with a paper towel.
Enjoy!
Lindy
