Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette

By aiati

Copyright 2006, Robin Miller, All Rights Reserved

Ingredients

• 1/2 cup pomegranate juice
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• Salt and ground black pepper
• 6 cups baby spinach leaves
• 1/3 cup dried cranberries
• 1/3 cup walnut pieces

Details

Servings 4
Preparation time 5mins
Cooking time 5mins
Adapted from foodnetwork.com

Preparation

Step 1

In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.

Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.