Makes 6 servings: 8 cups spinach leaves, washed and dried, 1 avocado, thinly sliced, ½ cup red onion, thinly sliced, 1 cup pomegranate seeds...
Makes 6 servings
8 cups spinach leaves, washed and dried
1 avocado, thinly sliced
½ cup red onion, thinly sliced
1 cup pomegranate seeds or ½ cup dried cranberries
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4 tablespoons cranberry-juice concentrate
4 tablespoons rice wine vinegar
1 1/2 teaspoons Dijon mustard
¼ teaspoon freshly ground pepper
½ cup canola or vegetable oil
1. Stem spinach, tear into bite-size pieces and place in a large salad bowl. Place avocado and onion over spinach.
2. For dressing: combine cranberry-juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well-blended. Drizzle over salad.
3. Sprinkle pomegranate seeds or dried cranberries over salad, toss gently and serve.
Note: Salad may also be served on individual plates. Toss spinach with dressing, place on plates and arrange a few slices of avocado and onion on top. Sprinkle with pomegranate seeds or dried cranberries.
From “Simply Classic,” The Junior League of Seattle