SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Spinach Salad with Pomegranate Cranberry Dressing image

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.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 15m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 42.2 mg, Sugar 11 g