Watermelon Pomegranate Toss Salad

By nlhartman

Also known as the "The Red Eye Special" salad, this salad supplies more than half your day's need for the B vitamin, folate, the entire day's need for vitamin A, C, iron, etc. is in this salad. From Cabin Life Magazine recipes.

Ingredients

• Dressing:
• 1 c. pomegranate juice
• 1 T. balsamic vinegar(pomegranate vinegar is best)
• 1 1/2 T. orange zest
• 1 T. agave syrup
• 1 small minced shallot
• 1/8 t. stone ground mustard
• 1/2 c. extra-virgin olive oil
• Salt and pepper to taste
• Salad:
• 8 c. baby spinach(one 6-ounce bag or carton)
• 3/4 c. diced red onion
• 2 c. diced watermelon(placed on paper towel to drain excess fluid)
• 1 clamshell(6 ounces) of fresh raspberries
• 1/2 c. pomegranate seeds

Details

Preparation time 10mins
Cooking time 15mins
Adapted from cabinlife.com

Preparation

Step 1

1. Place pomegranate juice in a small saucepan over medium-high heat and simmer until reduced to about 3 tablespoons, and liquid is a thick syrup.
Set aside. When cool, add remaining dressing ingredients. Whip. Set aside for flavors to blend.
2. Place spinach in a large serving bowl.
3. Top with onion, watermelon, raspberries and pomegranate seeds.
4. Divide into 4 salads and drizzle with dressing.