Arugula blend salad with pomegranate dressing is just what I am needing. The feeding frenzy which began with Thanksgiving and ended New Year’s Day if finally over. The time has come to think up some light dishes, at least for the foreseeable future. Ok, eating light doesn’t mean BORING, not by a long shot. I think you will find my spinach arugula salad with pomegranate dressing a fun and exciting recipe. Maybe it will prompt you and me to come up with other exciting salads.
Yes, salads can be EXCITING! This arugula blend salad has dried cherries, dried apricots and feta. I think it ‘s a great balance and contrast of flavors, especially when you drizzle in the pomegranate dressing. I buy my arugula blend salad at my local grocery store that contains arugula, spinach and red lettuce, but you can make your own blend if you want too.
I’ve recently begun experimenting with making my own salad dressings, using a Mason jar with my reCAP pour cap. So, why am I making my own dressing considering the hundreds of options available at any supermarket? Well, as of a few months ago I’ve discovered that there is a component in commercial salad dressings that affects me. This component is xantham gum. This is a thickening agent found in just about every commercial salad dressing, known to man. It’s even in ice cream! Yes, I have also make my own ice cream, more on that later.
I’ve recently also discovered pomegranates. Yes, I am kind of late to the party on this one. I am in love with this interesting fruit. Pomegranates are an ancient fruit native to Iran. Its cultivation dates back to 3,000 B.C. As a matter of fact some scholars believe that it was a pomegranate and not an apple that tempted Eve in the garden of Eden. Pomegranates are found in the art and literature of antiquity. They appear in Greek mythology, where they are linked to Persephone, daughter of Demeter- the goddess of the harvest.
Homer’s Odyssey also mentions pomegranates; and Shakespeare’s Romeo and Juliet also makes mention of this fruit. Pomegranates arrived in Egypt via Syria. According to account books, they were an integral part of the food supply of pharaoh’s household. Also due to their association with rebirth, King Tut was buried with pomegranates. Wow, pomegranates do have a long history.
- 2 cup arugula blend
- 6-8 mint leaves cut into strips
- 2 Tbsp. crumbled feta
- 4-6 dried apricots cut into strips
- 1 Tbsp.pomegranate seeds
- 3 Tbsp. extra virgin olive oil
- ½ tsp. Dijon mustard
- 2 Tbsp. pomegranate juice
- 1 shallot diced
- ¼ tsp. Kosher salt
- pinch of fresh ground pepper
- pinch of sugar
- In a large bowl place all the salad ingredients and toss to mix.
- To make the dressing: Place olive oil, in a bowl. Slowly whisk in the mustard and pomegranate juice. Add the shallot, salt and pepper. Whisk well.
- Serve over salad