Name: Spinach Salad with Pomegranate Cranberry Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 0.75 cup pomegranate juice; 0.33333334326744 cup dried cranberries; 0.25 cup roughly chopped onion; 2 cloves garlic; 3 tablespoons white wine vinegar or sherry vinegar; 0.25 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*; 0.25 cup dried cranberries

Spinach Salad with Pomegranate Cranberry Dressing

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Prep Time:
15 minutes

Total Time:
15 minutes

Tangy dressing enhances sweet fruits, toss with leftover chicken or turkey for a delicious main salad.

Ingredients:

0.75 cup pomegranate juice
0.33333334326744 cup dried cranberries
0.25 cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
0.25 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*
0.25 cup dried cranberries

Instructions:

In a microwave-safe bowl, mix pomegranate juice and cranberries, then microwave on HIGH for 1 minute. Transfer to a blender or food processor. Add onion, garlic, and vinegar; blend briefly. Slowly stream in oil while blending until smooth and thickened. Refrigerate if not serving right away.
In a large serving bowl or platter, arrange the spinach and top it with apples, cheese, and cranberries. Just before serving, generously drizzle with Pomegranate Cranberry Dressing (about 2 tablespoons per serving). Store any extra dressing in the refrigerator for up to 1 week.

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