"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Spinach Salad with Pomegranates and Poppy Seed Dressing Recipe
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This recipe for Spinach Salad with Pomegranates and Poppy Seed Dressing, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large bag spinach 1 head red leaf lettuce 1/4 - 1/2 c sugar 1 red onion, thinly sliced 1 head romaine lettuce 1 c sliced almonds Pomegranate seeds Parmesan cheese
Dressing: 1 1/2 c salad oil 3/4 c vinegar (red wine or white work well) 1 1/2 Tbsp poppy seeds 1 c sugar 1 1/2 tsp salt 3/4 tsp dry mustard
Wash and tear the salad greens into a large bowl. Before serving, add candied almonds (saute almonds in fry ing pan with sugar until sugar dissolves and turns golden brown and turn onto wax paper to cool), pomegranate seeds and cheese. Combine dressing ingredients in a blender and mix well. Add dressing to salad just prior to serving. Also can add 1/2 a red onion to dressing.
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