Brilliant pomegranate arils and julienned radish glisten amid dark green spinach leaves in this savory little salad with bacon and a lemon dressing.
1⁄2 tsp. finely chopped lemon zest
2 tbsp. fresh lemon juice
2 tsp. finely chopped shallot
1⁄4 tsp. ground cumin
1⁄4 tsp. salt
3 tbsp. olive oil
6 strips thick bacon, cut crosswise in 1⁄4-in. pieces
8 oz. (about 9 cups, lightly packed) baby spinach leaves
Seeds from 1 med. pomegranate (about 3⁄4 cup)
1 cup julienne daikon radish
1. To prepare dressing, whisk together lemon zest, juice, shallot, cumin, and salt; in a steady stream, whisk in oil.
2. Place bacon in a frying pan and cook over med. heat, stirring occasionally, until
almost crisp, about 5 min. Drain on paper towels and let cool.
3. To assemble salad, toss spinach, bacon, pomegranate seeds, and daikon with reserved dressing.