Spinach Salad with Pomegranate Cranberry Dressing

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Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
8 servings
Pomegranate Cranberry Dressing
3/4 cup pomegranate juice
1/3 cup dried cranberries
1/4 cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine OR sherry vinegar
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
Salt and pepper to taste
Spinach Salad
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta, blue, goat OR gorgonzola cheese
1/4 cup dried cranberries
Associated Recipes:

Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute.  Pour into a blender or food processor.  Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened.  Refrigerate if not serving immediately.

Place spinach in a large serving bowl or platter.  Top with apples, cheese and cranberries.  Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving).  Refrigerate leftover dressing for up to 1 week.

Total Fat grams 5.00
Saturated Fat grams 1.00
Cholesterol milligrams 0.00
Sodium milligrams 105.00
Total Carbohydrates grams 20.00
Sugar grams 14.00
Dietary Fiber grams 3.00
Protein grams 1.00
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