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Pomegranate Spinach Salad Recipe

Photo by: Taste of Home

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Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.—Sheila Saunders, Pleasant Grove, Utah

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (6 ounces) fresh baby spinach
1/2 cup shredded reduced-fat Swiss cheese
1/3 cup slivered almonds, toasted
1/2 cup pomegranate seeds
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons white vinegar
3/4 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mustard

Directions

In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.

Nutritional Analysis: 1 cup dressed salad equals 149 calories, 11 g fat (1 g saturated fat), 4 mg cholesterol, 150 mg sodium, 9 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

Pomegranate Spinach Salad published in Light & Tasty December/January 2006, p61

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