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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Dressing:

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