Spinach Salad with Pomegranate Cranberry Dressing

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.

Preparation Time
15 mins
Total Time
15 mins
Calories
124 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

  • 2 cloves garlic
  • salt and pepper to taste
  • 3 tablespoons white wine vinegar or sherry vinegar
  • 5 ounces baby spinach
  • 1 crisp red apple, cored and chopped
  • 2 tablespoons crumbled feta cheese*
  • 0.75 cup pomegranate juice
  • 0.25 cup dried cranberries
  • 0.33333334326744 cup dried cranberries
  • 0.25 cup Mazola® Corn Oil
  • 0.25 cup roughly chopped onion

Categories

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