¼ cup lemon juice or red wine vinegar

4 chopped scallions or 1 thinly sliced small yellow onion

½ tsp. salt

½ tsp. ground black pepper

¼ cup to ½ cup olive or vegetable oil (to taste)

10 oz. (two 5-oz. containers) baby spinach

1 cup coarsely chopped toasted walnuts

½ cup pomegranate seeds

2 to 3 hard-cooked eggs, sliced (optional)

Steps: In a medium bowl, combine the lemon juice or vinegar, scallions or onion, salt and pepper. In a slow, steady stream, whisk in the oil. Drizzle over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat. If desired, garnish with egg slices.

Recipe adapted from Gil Marks