Saturday, May 29, 2010
Good salad with flavorful dressing. Although, I don't quite understand the pomegranate seeds. They're seeds. They're crunchy. I love pom juice, but I don't like eating hard seeds in my food. I'll leave those out next time.
Recipe: Better Homes & Gardens
3/4 cup pomegranate juice
14 oz. chicken tenderloins
2 TBSP olive oil
1/2 medium red onion, cut lengthwise in thin wedges
1 TBSP fresh oregano (or 1/2 tsp. dried oregano)
3/4 tsp. coarsely ground black pepper
1/2 tsp. salt
2 TBSP red wine vinegar
12 oz. baby spinach leaves
1/2 cup pomegranate seeds
1/4 cup toasted, slivered almonds
Boil pomegranate juice until it reduces to 1/4 cup (5-8 mins.) Remove from heat; set aside.
Cook chicken in 1 TBSP olive oil until done. (6-8 mins.) Remove from heat; keep warm.
Cook onion, oregano, pepper and salt in 1 TBSP olive oil until onion is tender (3-5 mins.) Stir in reduced pomegranate juice and red wine vinegar. Bring to a boil. Boil one minute. Remove from heat. Gradually add spinach, tossing just until spinach is wilted and combined.
Top spinach with chicken, pomegranate seeds and nuts. Serve.