Pomegranate & Baby Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I toss together greens, blue cheese, pomegranate seeds and toasted hazelnuts for this elegant salad. You wonât want to serve it without the tongue-tingling, made-from-scratch dressing. âNancy Mueller, Menomonee Falls, Wisconsin 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:
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.
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