Spinach Salad with Pomegranate Cranberry Dressing recipe
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- 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 caloriescarbohydrate: 14.8 gcholesterol: 2.1 mgfat: 7.6 gfiber: 1.3 gprotein: 1 gsaturatedFat: 1.4 gservingSize: -sodium: 42.2 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Spinach Salad with Pomegranate Cranberry Dressing
Directions
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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.