Spinach Salad with Cherries and Pomegranate Vinaigrette
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.8
- Total Fat: 13.0 g
- Cholesterol: 6.5 mg
- Sodium: 105.1 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.8 g
- Protein: 6.0 g
View full nutritional breakdown of Spinach Salad with Cherries and Pomegranate Vinaigrette calories by ingredient
Introduction
If ever there was proof that salads don’t have to be boring to be healthy, this is it. A luxuriouscombination of bright, bitter spinach is paired with sweet dried cherries and tangy goat cheese for
maximum flavor satisfaction—and topped with a bit of almond crunch. Our pomegranate vinaigrette
is loaded with flavor and antioxidants. If ever there was proof that salads don’t have to be boring to be healthy, this is it. A luxurious
combination of bright, bitter spinach is paired with sweet dried cherries and tangy goat cheese for
maximum flavor satisfaction—and topped with a bit of almond crunch. Our pomegranate vinaigrette
is loaded with flavor and antioxidants.
Number of Servings: 4
Ingredients
-
For the Dressing:
2 tbsp bottled or fresh pomegranate juice
1 tbsp balsamic vinegar
1 tsp honey
2 tbsp olive oil
1⁄4 tsp black pepper
For the Salad:
8 cups fresh spinach, cleaned and stems
removed
1⁄2 cup red onion, thinly sliced (see Note)
1⁄3 cup dried cherries
1⁄4 cup slivered almonds, toasted
2 ounces goat cheese, crumbled
Directions
1. Make the Dressing. Prepare the vinaigrette
by placing the pomegranate juice, vinegar, and
honey in a blender. Slowly drizzle in the oil while
the blender is running to emulsify. Add the pepper.
2. Make the Salad. In a large bowl, toss together
the spinach, onion, and dried cherries.
Add the dressing and toss to coat. Divide the
salad evenly onto 4 plates and garnish with the
toasted almonds and goat cheese.
Note: To tame the bite of the red onions, soak
them in ice water for 10 minutes.
by placing the pomegranate juice, vinegar, and
honey in a blender. Slowly drizzle in the oil while
the blender is running to emulsify. Add the pepper.
2. Make the Salad. In a large bowl, toss together
the spinach, onion, and dried cherries.
Add the dressing and toss to coat. Divide the
salad evenly onto 4 plates and garnish with the
toasted almonds and goat cheese.
Note: To tame the bite of the red onions, soak
them in ice water for 10 minutes.
Member Ratings For This Recipe
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CD1286196
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HOLLYM48
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DIGIT00
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SHOAPIE
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1CRAZYDOG
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NOLAHORSERIDER
-
JVANAM
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DEBBIECRAVENS
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CD15936081
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DIETER27
-
CALIDREAMER76
