Pomegranate Jeweled Spinach Salad

Ingredients

• 1/4 teaspoon lemon zest
• 1 tablespoon + 1 teaspoon lemon juice
• 1 1/4 teaspoon shallots, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• 4 thick strips bacon, cut crosswise into 1/4 inch strips
• 5 ounces baby spinach leaves
• 1/2 cup pomegranate seeds
• 2/3 cup Daikon radish

Instructions

1. To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve.
2. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes.
3. Drain on paper towels; cool.
4. To assemble salad, toss spinach, bacon, pomegranate seeds, and Daikon with reserved dressing.

Nutrition

Per serving: calories 115, fat 9.4g, 71% calories from fat, cholesterol 6mg, protein 3.1g, carbohydrates 5.7g, fiber 1.3g, sugar 2.4g, sodium 32mg, diet points 3.3

Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.3, Bread: 0.0, Lean meat: 0.2, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

Attribution

Recipe used with permission from the Pomegranate Council.