Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
Serves:
4
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This is one fabulous salad.
Dovetailing tip: Use the 6 cups of baby spinach that you washed and prepped day 2 for todays salad.
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Ingredients:
| 1/2 cup | pomegranate juice |
| 2 tablespoons | white wine vinegar |
| 2 tablespoons | olive oil |
| 2 teaspoons | dijon mustard |
| salt and ground black pepper | |
| 6 cups | baby spinach leaves |
| 1/3 cup | dried cranberries |
| 1/3 cup | walnut pieces |
Directions:
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.
Source: foodnetwork.com
