Total time: 40 minutes
1/2 small red onion
8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted
3 tablespoons pine nuts
1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups)
3 Persian cucumbers, halved and thinly sliced (about 2 cups)
3 tablespoons chopped fresh mint
1/4 cup fruity extra virgin olive oil
1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste
Salt and freshly ground pepper
4 tablespoons pomegranate arils (from about ½ pomegranate), divided
4 tablespoons golden raisins, divided
1. Cut the onion half in two from top to bottom and thinly slice crosswise, then separate the quarter-slices into slivers. You should have about one-half cup slivers.
2. Cut half of the olives in two; quarter the remaining olives.
3. Toast the pine nuts in a small dry skillet over medium-low heat, tossing or stirring them often, until they are very lightly browned, about 2 minutes.
4. In a large bowl, combine the spinach, onion, cucumber slices and mint. Add the olive oil, vinegar, salt and pepper and toss. Add 2 tablespoons pomegranate arils, 2 tablespoons raisins and the quartered olives. Taste and adjust the seasoning. Add more vinegar if desired.
5. Spoon the salad onto a platter or into a shallow serving bowl. Garnish with the remaining olives, raisins and pomegranate arils, along with the pine nuts.
Each serving: 259 calories; 4 grams protein; 17 grams carbohydrates; 3 grams fiber; 21 grams fat; 3 grams saturated fat; 0 cholesterol; 10 grams sugar; 210 mg sodium.Copyright © 2015, Los Angeles Times