- 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 vinegar or sherry vinegar
- 1/4 cup Mazola® Corn Oil
- Salt and pepper to taste
- Spinach Salad:
- 5 ounces baby spinach
- 1 crisp red apple, cored and chopped
- 2 tablespoons crumbled feta cheese*
- 1/4 cup dried cranberries
- 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.
05/02/2018
recipepes.com
Spinach Salad with Pomegranate Cranberry Dressing, recipe
PT15M
PT1H
5
455 calories
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