Recipe for Fresh Spinach Salad with Pomegranate

Sephardic Jews traditionally serve Swiss chard and spinach for Rosh Hashanah, as the greens symbolize renewal, according to Gil Marks, author of the forthcoming "Encyclopedia of Jewish Food."

Fresh Spinach Salad With Pomegranate

50 ml ( 1/4 cup) lemon juice or red wine vinegar

4 chopped scallions or 1 thinly sliced small yellow onion

2 ml ( 1/2 tsp) salt

2 ml ( 1/2 tsp) ground black pepper

50 to 125 ml ( 1/4 to 1/2 cup) olive or vegetable oil (to taste)

280 g (10 oz) baby spinach

250 ml (1 cup) coarsely chopped toasted walnuts

125 ml ( 1/2 cup) pomegranate seeds

2 to 3 hard-cooked eggs, sliced (optional)

In a medium bowl, combine lemon juice, scallions, salt and pepper. In a slow, steady stream, whisk in oil. Drizzle over spinach, sprinkle with nuts and pomegranate seeds, then toss to coat. If desired, garnish with egg slices.

Makes 6 to 8 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 223 calories, 170 calories from fat, 19 g fat (3 g saturated, 0 g trans fats); 92 mg cholesterol; 10 g carbohydrate; 6 g protein; 3 g fibre; 205 mg sodium.

Source: Recipe adapted from Gil Marks, author of the forthcoming "Encyclopedia of Jewish Food" (Wiley).