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| Spinach Salad with Pomegranate Cranberry Dressing |
"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."
Ingredients :
- 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
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 15M |
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- 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.
Notes :
- * Or substitute crumbled blue, goat or gorgonzola cheese.
- The nutrition data for this recipe includes the full amount of the dressing ingredients, not just the amount used in the salad.
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