Colorful springtime salad.
Ingredients
- 10 ounces fresh baby spinach leaves
- 10 ounces arugula leaves
- 0.5 reds onion , thinly sliced
- 1 can mandarin oranges , 10 ounce
- 1 pomegranate , peeled and seeds separated
Instructions
-
1
Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Mediterranean Recipes
BBQ Chicken Salad
This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.
Old Fashioned Pea Salad
My mother-in-law used to make this every summer and I could not get enough of it.
New Jersey Diner Salad
Easy and refreshing marinated salad reminiscent of the salad from the Weequahic Diner in Newark, New Jersey. A family favorite that can be made days in advance!