Syrian Spinach Salad (Salata Sabanigh Ma Rumman) - Kosher.com

Ingredients

• 20 ounces fresh spinach, torn into bite-size pieces (about 12 cups)
• 1 cup coarsely chopped walnuts
• 1/2 cup pomegranate seeds
• 2–3 hard-boiled eggs, sliced (optional)
• 1/4 cup fresh lemon juice or Kedem Red Wine Vinegar (or 2 tablespoons each)
• 4 scallions, chopped, or 1 small onion, sliced
• 1–2 teaspoons ground cumin
• about 1/2 teaspoon salt
• about 1/2 teaspoon ground Gefen Black Pepper
• 1/4 – 1/2 cup Bartenura Extra-Virgin Olive Oil or vegetable oil