Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
Ingredients
- 0.75 cups pomegranate juice
- 0.33 cups dried cranberries
- 0.25 cups roughly chopped onion
- 2 cloves garlic
- 3 tablespoons white wine vinegar or sherry vinegar
- 0.25 cups Mazola® Corn Oil
- Salt and pepper to taste
Instructions
-
1
Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
-
2
Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
Nutrition Facts
Per serving
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