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Recipes
Yield: Serves 10
Recipes
Spinach Salad with Pears and Pomegranate
A simple but vibrant salad from Aida Mollenkamp for Biggest Loser.
Per Serving: 60 Calories, 15 Fat Calories, 1.5g Fat, 0g Saturated Fat, 0mg Cholesterol, 70mg Sodium, 11g Total Carbohydrates, 2g Fiber, 7g Sugar, 1g Protein
Yield: Serves 10
Ingredients
At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.
Vinaigrette
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Salad
- 1/2 medium red onion
- 1 medium ripe pear
- 1/2 tsp cider vinegar or freshly-squeezed lemon juice
- 8 cups baby spinach leaves (about 8 oz)
- 2/3 cup pomegranate arils
Instructions
Vinaigrette
Combine vinegar, honey, and mustard in a nonreactive bowl or jar and set aside for about 5 minutes. Whisk in oil or, if using a jar, add to jar, close lid tightly and shake until well combined.
Season with a pinch of kosher salt and a dash of pepper and set aside.
(Can be made up to 5 days ahead and stored refrigerated until ready to use. Shake or re-whisk before serving until evenly incorporated.)
Salad
Slice onion into paper thin slices and place in a small nonreactive bowl. Halve pear, remove core and stem, and cut into paper thin slices. Combine in bowl with vinegar or lemon juice and toss to coat. Set aside for at least 5 minutes before using.
To serve, divide spinach among serving plates then top with a scattering of pears and onions. Top each serving with about 1 tbsp of pomegranate arils, drizzle with dressing, and serve.
Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.
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