Spinach Salad with Pomegranate Cranberry Dressing
Description
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
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3/4 cup pomegranate juice
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1/3 cup dried cranberries
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1/4 cup roughly chopped onion
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2 cloves garlic
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3 tablespoons white wine vinegar or sherry vinegar
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1/4 cup Mazola® Corn Oil
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Salt and pepper to taste
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5 ounces baby spinach
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1 crisp red apple, cored and chopped
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2 tablespoons crumbled feta cheese*
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1/4 cup dried cranberries
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.