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Pomegranate Jeweled Spinach Salad



  • 1/4 teaspoon lemon zest
  • 1 tablespoon plus 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


  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.

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 232mg, diet points 3.3

Dietary 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

Recipe used with permission from the Pomegranate Council.


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