EatSmarter exclusive recipe

Moroccan Spinach Saladwith Pomegranate Seeds and Almonds

Moroccan Spinach Salad - Moroccan Spinach Salad - Irresistibly colorful, fruity and spicy
228 kcal
Moroccan Spinach Salad - Irresistibly colorful, fruity and spicy

(1)

Difficulty:easy
Preparation:30 min
Ready in:35 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories228 kcal(11%)
Protein8 g(16%)
Fat17 g(21%)
Carbohydrates8 g(3%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER

Ingredients

For servings

12 ouncesfresh Spinach
3 ouncesAlmonds
2Onion (each about 30 grams)
2Garlic clove
2 tablespoonsOlive oil
Salt
Pepper
1Pomegranate
7 ouncesYogurt (3.5% fat)
1Lemon

Kitchen Utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Lid, 1 Citrus juicer

Directions

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1 Trim tough stems from spinach, then rinse well and drain. Coarsely chop almonds.
2 Peel onions and garlic and slice or chop coarsely.
3 Toast almonds in a dry skillet, then remove and let cool.
4 Heat olive oil in same skillet. Sauté onions and garlic until translucent.
5 Add spinach, generously season with salt and pepper and sauté briefly.
6 Add 2 tablespoons water to skillet, cover and cook for 1 minute.  Remove spinach from skillet. 
7 Cut pomegranate into wedges, then hold each piece over a bowl and scrape out the seeds. Combine spinach and almonds with pomegranate seeds.
8 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.
9 Pour yogurt sauce over the spinach salad. Cut remaining lemon half into small wedges for a garnish. Serve salad while still warm.
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