This spinach diet dish can rightfully be considered superfood, because in its composition only useful ingredients filled with vitamins and minerals and not subjected to thermal processing. Only walnuts have to be fried in pomegranate sauce, so that they are covered with interesting crispy glaze. Mix spinach leaves with tomatoes, red onions and beautifully chopped small mushrooms, sprinkle with walnuts in pomegranate glaze, and only before serving pour the dressing so that it does not soaked crunchy nuts. Nutrition value of one serving: (total 4) Calories one 40, total fat 10 g., Saturated fat g., Proteins 4 g., carbohydrates 12 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 150 gr. spinach
- 120 gr. champignons, trimmed and thinly sliced, about 1 Art.
- 3/4 Art. grape tomatoes cut in half
- 1/4 Art. and 2 tbsp. l pomegranate juice
- 1 tsp Sahara
- 0.5 tbsp. coarsely chopped walnuts
- 1/4 Art. thinly chopped red onions
- 1 tbsp. l red wine vinegar
- 1 tbsp. l olive oil
Recipes with similar ingredients: spinach, champignon mushrooms, tomatoes grape, wine vinegar, pomegranate juice, walnuts
Recipe preparation:
- In a small skillet with a non-stick coating, mix 1/4 Art. pomegranate juice with sugar and 1/4 tsp salt. Bring to boil over medium heat and cook, stirring occasionally, until the mixture does not evaporate a little, about 5 minutes. Add walnuts nuts and continue cooking, stirring until nuts are covered sauce and do not darken and all the liquid in the pan does not evaporate, yet about 5 minutes. Lay on a baking sheet and cool. When nuts cool, separate them by hand.
- Soak in ice water for about 10 minutes Red onion; drain and dry the onion. Put spinach in serving bowl, sprinkle with onions, mushrooms, tomatoes and walnuts. In a separate bowl, mix the remaining 2 tbsp. l juice with vinegar, add 1/4 tsp. salt and pepper and then mix in the oil. Pour salad right before serving dressing and mix.
