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
- ‘Historic’ tuition cut sets state apart from rest of U.S.
- Seattle man charged with vehicular homicide in cyclist’s death
- Nurse dies from injuries in attack near CenturyLink Field
- Seahawks mailbag: Bobby Wagner's contract, Brandon Mebane's future, and more
- As fast-moving wildfire hits Quincy, police say Wenatchee blaze man-made
Most Read Stories
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