Ingredients

The following ingredients have 4 Servings
  • 12 ozs fresh Spinach
  • 3 ozs almonds
  • 2 onions (each 1 ounce)
  • 2 garlic cloves
  • 2 Tbsps olive oil
  • salt
  • peppers
  • 1 pomegranate
  • 7 ozs Yogurt (3.5% fat)
  • 1 lemon

Instruction

  • 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.