SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING image

Number Of Ingredients 9

3/4 cup pomegranate juice
1/3 cup + 1/4 cup dried cranberries
1/4 cup onion, roughly chopped
2 cloves garlic, salt and pepper to taste
3 tablespoons white wine vinegar or sherry vinegar
1/4 cup corn oil (e.g. Mazola Corn Oil)
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons feta cheese, crumbled

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 dressing if not serving immediately.
Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries.
Drizzle with dressing mmediately before serving: allow about 2 tablespoons per serving.
Refrigerate leftover dressing for up to 1 week.
Note: You can substitute crumbled blue, goat or gorgonzola cheese.