Pomegranate Spinach Salad Recipe
Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.—Sheila Saunders, Pleasant Grove, Utah
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons canola oil
- dressing:
- 1/8 teaspoon ground mustard
- 2 tablespoons white vinegar
- 1/3 cup slivered almonds toasted
- 1/2 cup pomegranate seeds
- 1 package (6 ounces) fresh baby spinach
- 1/2 cup shredded reduced-fat swiss cheese
- 3/4 teaspoon poppy seeds
- Carbohydrate 55.0223336152673 g
- Cholesterol 0 mg
- Fat 10.3489338915867 g
- Fiber 1.58044443419341 g
- Protein 1.66972750134924 g
- Saturated Fat 0.779055055764408 g
- Serving Size 1 1 serving (91g)
- Sodium 1163.57364124849 mg
- Sugar 53.4418891810739 g
- Trans Fat 0.428329222504186 g
- Calories 309 calories
Directions In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings. Originally published as Pomegranate Spinach Salad in Light & Tasty December/January 2006, p61
