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Pomegranate Splash Salad Recipe

The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. —Emily Jamison, Champaign, Illinois

This recipe is:

Quick

Diabetic Friendly

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Pomegranate Splash Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

4 cups fresh baby spinach
4 cups spring mix salad greens
3/4 cup crumbled feta cheese
3/4 cup pomegranate seeds
3/4 cup fresh or frozen raspberries
1/3 cup pine nuts, toasted
CRANBERRY VINAIGRETTE:
1/2 cup thawed cranberry juice concentrate
3 tablespoons olive oil
2 tablespoons rice vinegar
Dash salt

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette ingredients. Serve with salad. Yield: 8 servings.

Nutritional Facts 1 cup with about 4-1/2 teapoons dressing equals 164 calories, 10 g fat (2 g saturated fat), 6 mg cholesterol, 140 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Originally published as Pomegranate Splash Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p50

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.