Toss the salad RIGHT before serving, and keep it in the fridge if you are going to prepare it earlier in the day. My experience with salads has taught me that serving them cold will ensure that the salad retains a crisp bite to it :)
I also use this same recipe for my spinach fatayir (empanadas/pastries) but that will come another day. Stay tuned ;-)
Serves 5 to 6 adults
-12 ounces baby spinach
-3/4 cup fresh pomegranate kernels
-2 tablespoons finely chopped red onion
- 1/2 cup chopped walnuts
-juice of 1 small lemon
-2 tablespoons sumac
-2 tablespoons good quality extra virgin olive oil
-salt to taste
-Roughly chop spinach.
-Add pomegranate seeds, red onion, walnuts.
-Top with lemon juice, sumac, olive oil and salt
-Mix until well incorporated and serve immediately
I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :)