Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.
Who says salads have to be boring? This one is protein and antioxidant-packed, full of flavor, easy to make, and elegant enough to be a first course at a dinner party. As an added bonus, we’ll tell you how to make your own pomegranate vinegar for the dressing.
Baby Spinach and Bean Salad with Pomegranate Vinaigrette
Serves 4
Ingredients:
Vinaigrette:
2 tablespoons pomegranate vinegar (see note)
1/2 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey
1 tablespoon lemon juice
Salad:
1 cup fresh strawberries, sliced
4 cups fresh baby spinach
1 cup cooked black beans, rinsed and drained
1 cup cooked roman beans, rinsed and drained
1 orange, peel and pith removed and segmented
1 gala apple, peeled, cored and sliced
1/4 cup red onion, sliced lengthwise
Directions
1. Make vinaigrette: Combine all ingredients and whisk until emulsified, about 30 seconds.
2. Soak strawberries in vinaigrette for about 5 minutes. Drizzle 2 tablespoons of vinaigrette on baby spinach and toss gently. In a separate bowl, mix beans with remaining vinaigrette, and add to spinach. Top with strawberries, orange segments, red onion, and apples.
Note: If you can’t find pomegranate vinaigrette, it’s easy to make your own! Place one cup of pomegranate seeds in a jar with two cups of white vinegar, cover tightly, and let steep for 8-10 days in a cool, dark place. Strain and pour into a clean wine bottle. Seal with a cork, and keep in a cool, dark place for up to six months.