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.
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 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 to.
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 there’s 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 discovered pomegranates. 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.
Spinach Arugula Salad with Pomegranate Dressing
A fabulous salad that is a feast for the eyes and taste buds. It is a really nice complement to any summer meal. Make it soon and you won't regret it.
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