Spinach and Walnut Salad
Salads • European
Description
Spinach and Walnut Salad
Ingredients
- Coarse Salt to taste
- Ground Black Pepper to taste
- Roasted walnuts 5 oz
- Chopped Cilantro to taste
- Chopped Parsley to taste
- Hot paprika 1 teaspoon
- Turmeric to taste
- Fenugreek to taste
- Olive Oil 3 tablespoons
- Wine Vinegar 2 tablespoons
- Garlic 2 cloves
- Onion 1 head
- Pomegranate Seeds to taste
Step-by-Step Guide
Step 1
Bring salted water to a boil in a large pot. Add spinach and sauté for about 1 minute until cooked. Using a slotted spoon, transfer the spinach to a large bowl of ice water; drain in a colander, let the water drain, and squeeze out excess moisture. Transfer to a food processor and puree until almost smooth for 1-2 minutes; transfer to a bowl.
Step 2
In the food processor, combine walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onion, salt, and pepper; puree until completely smooth. Mix the spinach puree with the walnut puree; transfer to a serving dish and garnish with pomegranate seeds.
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