Easy and Festive Thanksgiving Salad
- 7 ounces baby spinach (one bag)
- ½ cup pomegranate seeds
- ¼ cup freshly squeezed lemon juice (preferably Meyer lemon)
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ounces freshly shaved Parmesan cheese
- Place the spinach and pomegranate seeds in a large flat salad bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
- Pour enough dressing on the salad to moisten as desired and toss well. Adjust salt and pepper to taste. Top with the shaved Parmesan and serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2014/11/24/thanks-giving-at-a-minimum/
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