Syrian Spinach Salad

• 14 cup fresh lemon juice or 14 cup red wine vinegar (or 2 tablespoons each)
• 4 scallions, chopped or 1 small onion, sliced
• 1 -2 teaspoon ground cumin
• 12 teaspoon salt, about
• 12 teaspoon ground black pepper, about
• 14-12 cup extra virgin olive oil or 14-12 cup vegetable oil
• 20 ounces fresh spinach, torn into bite-size pieces (about 12 cups)
• 1 cup coarsely chopped walnuts
• 12 cup pomegranate seeds
• 2 -3 hard-boiled eggs, sliced (optional)

1. Combine the lemon juice, scallions, cumin, salt, and pepper.
2. In a slow, steady stream, whisk in the oil.
3. Combine the spinach, nuts, and pomegranate seeds.
4. Drizzle with the dressing and toss to coat.
5. If desired, garnish with the egg slices.

lemon juice, scallions, ground cumin, salt, ground black pepper, extra virgin olive oil, fresh spinach, walnuts, pomegranate seeds, eggs

Taken from www.food.com/recipe/syrian-spinach-salad-48291 (may not work)