Spinach Salad with Pomegranate Cranberry Dressing recipe

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Ingredients

¾ cup pomegranate juice
⅓ cup dried cranberries
¼ cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
¼ cup Mazola® Corn Oil
Salt and pepper to taste
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
¼ cup dried cranberries

Nutrition Info

123.5 calories
carbohydrate: 14.8 g
cholesterol: 2.1 mg
fat: 7.6 g
fiber: 1.3 g
protein: 1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 42.2 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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.

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