Home > Recipes > Pomegranate & Baby Spinach Salad

Pomegranate & Baby Spinach Salad Recipe

I toss together greens, blue cheese, pomegranate seeds and toasted hazelnuts for this elegant salad. You won’t want to serve it without the tongue-tingling, made-from-scratch dressing. —Nancy Mueller, Menomonee Falls, Wisconsin

This recipe is:

Quick

[X]

Rate Pomegranate & Baby Spinach Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pomegranate & Baby Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1 package (6 ounces) fresh baby spinach
2 cups torn Bibb lettuce
1 cup (4 ounces) crumbled blue cheese
1/2 cup pomegranate seeds
1/2 cup coarsely chopped hazelnuts, toasted
DRESSING:
2 tablespoons canola oil
2 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a salad bowl, combine the spinach, lettuce, cheese, pomegranate seeds and hazelnuts.
In a small bowl, whisk the dressing ingredients. Drizzle over spinach mixture; toss to coat. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 cup equals 155 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 299 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pomegranate & Baby Spinach Salad in Country Woman Christmas Annual 2011, p44