Pomegranate & Baby Spinach Salad
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, Wisconsin8 ServingsPrep/Total Time: 20 min.
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.
Nutrition Facts: 1 cup equals 155 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 299 mg sodium,