Recipe
September 10, 2009
Bonnie Stern’s Spinach, Orange & Honey Salad

Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.
Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.
Makes 8 to 10 servings
Reprinted with permission from Bonnie Stern’s Friday Night Dinners (2008 Random House Canada).
Directions
Yield:
Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.
Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.
Makes 8 to 10 servings
Reprinted with permission from Bonnie Stern’s Friday Night Dinners (2008 Random House Canada).
Yvonne Duivenvoorden