Spinach Salad With Pomegranate Cranberry Dressing Recipes

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Steps:

• In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
• Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute.
• Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened.
• Refrigerate dressing if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries.
• Drizzle with dressing mmediately before serving: allow about 2 tablespoons per serving.
• Refrigerate leftover dressing for up to 1 week.
• Note: You can substitute crumbled blue, goat or gorgonzola cheese.

Steps:

• 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.
• Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.