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Pomegranate Jewel Spinach Salad

Pomegranate seeds add garnet color, sweet-tart flavor and crispy crunch to this tasty salad. Bacon and Daiken radish are savory counterpoints to the fresh ingredients.


 1/2 teaspoon finely chopped lemon zest
 2 Tablespoons fresh lemon juice
 2 teaspoons finely chopped shallot
 1/4 teaspoon ground cumin
 1/4 teaspoon salt
 3 Tablespoons olive oil
 6 stripes thick bacon, cut crosswise in 1/4-inch pieces
 8 ounces (about 9 cups) lightly packed baby spinach leaves
 about 3/4 cup Seeds from 1 medium pomegranate
 1 cup julienned Daiken radish


To prepare dressing, whisk together lemon zest, juice, shallot, cumin and salt; whisk in oil. Reserve. Starting in a cold frying pan, cook bacon over MEDIUM heat, stirring occasionally, until almost crisp, about 5 minutes. Drain bacon on paper towel and cool.

To assemble salad, toss spinach, bacon, pomegranate seeds and Daiken with reserved dressing.

Serves: 6
Bacon Spinach Pomegranate Lemon Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.