Fresh Spinach Salad with Pomegranate

1/4 cup lemon juice or red wine vinegar

4 chopped scallions or 1 thinly sliced small yellow onion

½

teaspoon salt

½

teaspoon ground black pepper

¼

-½

cup olive or vegetable oil (to taste)

10 ounces (two 5-ounce bags) baby spinach

1 cup coarsely chopped toasted walnuts

½

cup pomegranate seeds

2-3 hard-cooked eggs, sliced (optional)

In a medium bowl, combine the lemon juice or vinegar, scallions or onion, salt and pepper. In a slow, steady stream, whisk in the oil. Drizzle over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat. If desired, garnish with egg slices.

Serves six to eight.

@Recipe nutrition:Nutrition values per serving: 223 calories, 19 g fat (3 g saturated), 10 g carbohydrates, 3 g fiber, 6 g protein, 92 mg cholesterol, 205 mg sodium.

Adapted from "Encyclopedia of Jewish Food" by Gil Marks (2009 Wiley)