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Pomegranate & Baby Spinach Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  1. In a salad bowl, combine the spinach, lettuce, cheese, pomegranate seeds and hazelnuts.
  2. In a small bowl, whisk the dressing ingredients. Drizzle over spinach mixture; toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Pomegranate & Baby Spinach Salad in Country Woman Christmas Annual 2011, p44


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