Spinach, Pomegranate & Walnut Salad

A Dietitian's Recipe:

Life Extension registered dietitian Holli Ryan’s recipe is rich with heart-healthy fats from olive oil and walnuts. For a burst of tart sweetness, she tosses in artery health promoting pomegranate.

Ingredients:

• 5 oz container of baby spinach
• 1.5 T Life Extension California Estate Organic Extra Virgin Olive Oil
• 1 T Balsamic Vinegar of Modena
• ½ cup pomegranate arils, removed from one pomegranate
• 1/3 cup walnuts
• ¼ cup cheese (optional)
• Salt & pepper to taste

Directions:

1. Cut pomegranate in half.
2. Use a spoon to knock out the pomegranate arils from each half into a bowl that is large enough to collect splashes of pomegranate juice being generated.
3. Add spinach, olive oil, and vinegar to the bowl and toss the ingredients with salad tongs.
4. Top with walnuts, cheese and seasonings.

Enjoy!

 

Holli Ryan

RD, LD/N

A member of the Academy of Nutrition and Dietetics, Holli Ryan is a registered and licensed dietitian and nutritionist who joined the Life Extension team in 2014. She enjoys travel, photography, and spending time with her husband and their Doberman, Bane.