Mazola® Recipe ∞ Spinach Salad with Pomegranate Cranberry Dressing

Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.

Ingredients

• ¾ cup pomegranate juice
• ⅓ cup dried cranberries
• ¼ cup roughly chopped onion
• 2 cloves garlic
• 3 tablespoons white wine vinegar or sherry vinegar
• ¼ cup Mazola® Corn Oil
• Salt and pepper to taste
• 5 ounces baby spinach
• 1 crisp red apple, cored and chopped
• 2 tablespoons crumbled feta cheese*
• ¼ cup dried cranberries

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories123.5
• carbohydrateContent14.8 g
• cholesterolContent2.1 mg
• fatContent7.6 g
• fiberContent1.3 g
• proteinContent1 g
• saturatedFatContent1.4 g
• sodiumContent42.2 mg
• sugarContent11 g