POMEGRANATE Spinach Salad

November 30, 2017 This week’s farm veggie recipe idea:

Pomegranate Spinach Salad  – Leftover Turkey or Chicken (optional)

Included in box:  pomegranate

“This salad is a delicious way to use your leftover chicken or turkey. It can also be enjoyed without the meat for a yummy vegetarian/vegan dish.” The Truth about Cancer

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Chicken-promegranade-recipe

The Truth About Cancer
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Check out this recipe for a delicious pomegranate spinach chicken salad. A tasty way to use leftover chicken or Thanksgiving turkey.

 

Pomegranate Spinach Chicken Salad

Yield: Two 12-ounce servings
Preparation time: 20 minutes

Ingredients:

  • 4 cups of fresh young spinach leaves or baby spinach
  • ½ cup pomegranate seeds
  • ½ cup of cooked chicken (optional)
  • 1 handful fresh basil coarsely chopped
  • ¼ cup chopped leek
  • 1 clove garlic minced
  • 1 teaspoon fresh turmeric finely chopped
  • 1-2 tablespoons balsamic vinegar
  • 1 tablespoon cold pressed extra virgin olive oil

Directions:

  1. Wash the spinach and tear into pieces placing them in a large bowl (baby spinach can be left whole).
  2. Prepare the herbs and spices and add to the bowl.
  3. Top with the chicken and pomegranate seeds.
  4. Add the olive oil and vinegar. Toss thoroughly.
  5. Add salt and pepper to taste. Put in serving bowls and enjoy!

 

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