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Tuesday, December 13, 2011

Elle's Kitchen: Spinach & Pomegranate Salad

Good Anytime But A Perfect Color
Combo for the Holidays!

I had this salad at a Christmas
Pitch-in recently and this is my
interpretation of the recipe.


For the Salad:

Fresh spinach, washed and dried
1 Pomegranate
Gouda cheese, shredded (try not to use
a pre-shredded cheese, it is just not as good)

The amounts of spinach & cheese depend on how
many you are feeding.  For two people I use half
a bag of spinch and 1/3 of the block of gouda.f

For the Dressing:

2 Tabl. rice vinegar
2 teas. sugar
salt & pepper
1 teas. poppyseeds ( if you don't
have them, don't worry, the dressing
is great without them)
1/8 cup extra virgin olive oil

The best way I have found to remove seeds
from a pomegranate is to cut it in half and
hold the cut side in your hand using your
fingers as a strainer.  Then take the back of
a tablespoon and tap the curved side vigorously.
Do this over a bowl and let the jewels fall through
your fingers, removed any white membrane that
falls through.

Note: DO NOT WEAR WHITE or other light
colored clothing unless you love irregular polka dots.

This is what you will end up with ~ beautiful!

To Make the Dressing:

Whisk together the vinegar, sugar,
salt, pepper and poppyseeds.  You
want the sugar granules to begin
to break down.  Slowly add the olive
oil, whisking vigorously.

Combine the salad ingredients in
a large bowl and toss.  Add some of the
dressing, just enough to coat the ingredients,
you don't want them swimming in it.

Last night just before falling asleep, I told
Mr. Wonderful I couldn't wait for dinner
tomorrow since we were having this salad again.


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