November is National Pomegranate Month. Celebrate this delightful fruit this month by trying one of these easy recipes.
Spinach Pomegranate Salad
1(10 ounce) bag baby spinach leave, rinsed and drained
¼ red onion, sliced very thin
½ cup Walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprout (optional)
1 pomegranate, peeled and seeds separated
Place spinach in a salad bowl. Top with red onion, walnuts, feta and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with your favorite vinaigrette.
1 (.25 ounce) envelope KNOX unflavored Gelatin
¼ cup cold water
½ cup sugar
2 tablespoons cornstarch
1 cup pomegranate juice
2 (3 ounce) packages Jell-O Raspberry Flavor Gelatin
Sprinkle unflavored gelatin over water in small bowl; let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in juice and unflavored gelatin until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved.
Pour into 9×5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
Unmold. Cut into 24 pieces. Coat with remaining sugar just before serving.