Pomegranate and Feta Salad

1 head romaine lettuce

1 bunch spinach

Seeds of one pomegranate

1/4 c. toasted pine nuts or pecans

1/2 c. crumbled feta

Dressing
1/3 c. olive oil

1 T. red wine vinegar

2 T. maple syrup

1 tsp. Dijon mustard

1/2 tsp oregano

salt and pepper

Rinse and spin dry the lettuce and spinach. Rip or chop and place into a large bowl. Toast nuts in a non-stick pan on medium low until they brown. Add to the bowl of greens along with the feta and pomegranate seeds. Combine dressing ingredients in covered jar or container, shake well.  Serve dressing on the side or pour onto the salad.

Serves about 10

Tips and Notes:  Buy a package of the pomegranate arils (the little seeds). Getting the arils out of the pomegranate is a major pain in the butt.  I’ve used packaged baby spinach and romaine in place of the head of romaine and bunch of spinach. I’ve also walnuts in place of the pecans or pine nuts.