Moroccan Spinach Salad
with Pomegranate Seeds and Almonds
|Saturated Fat Acids||2.8 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Trim tough stems from spinach, then rinse well and drain. Coarsely chop almonds.
Peel onions and garlic and slice or chop coarsely.
Toast almonds in a dry skillet, then remove and let cool.
Heat olive oil in same skillet. Sauté onions and garlic until translucent.
Add spinach, generously season with salt and pepper and sauté briefly.
Add 2 tablespoons water to skillet, cover and cook for 1 minute. Remove spinach from skillet.
Cut pomegranate into wedges, then hold each piece over a bowl and scrape out the seeds. Combine spinach and almonds with pomegranate seeds.
Season yogurt with salt and pepper. Rinse lemon in hot water, wipe dry and cut in half. Squeeze juice from one half and mix with the yogurt.
Pour yogurt sauce over the spinach salad. Cut remaining lemon half into small wedges for a garnish. Serve salad while still warm.