Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette (Robin Miller) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
1/2 cup pomegranate juice |
2 tablespoons white wine vinegar |
2 tablespoons olive oil |
2 teaspoons dijon mustard |
salt and ground black pepper |
6 cups baby spinach leaves |
1/3 cup dried cranberries |
1/3 cup walnut pieces |
Directions:
1. In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
2. Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.
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