POMEGRANATE VINAIGRETTE OVER BEET, SPINACH AND APPLE SALAD
A colorful salad that combines fruit, vegetables and nuts, dressed with an easy to prepare pomegranate vinaigrette for a light and fresh holiday option.
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 8 servings
1/3 cup pomegranate juice 2 teaspoons white balsamic vinegar
2 teaspoons fresh lemon juice
1-1//2 teaspoons Dijon-style prepared mustard
1-1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup olive oil
4 cups baby spinach leaves
2 cups blanched fresh green beans*, cut into 2-inch pieces
1 cup chopped red-skinned apple (i.e. Gala, Jonagold, Jonathan)
1 cup canned julienne cut beets, well drained
1/3 cup thinly sliced red onion
1/2 cup sliced almonds**
* Substitute 1 cup waxed beans for green beans, if desired.
**Substitute candied almonds for additional flavor, if desired.
1. For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.
2. For salad, combine all ingredients, except almonds. Refrigerate until ready to serve.
3. Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.
Calories per serving – 267; Total Fat – 23g; Saturated Fat – 3g; Trans Fat – 0g; Cholesterol 0mg; Sodium – 141mg; Carbohydrate – 14g; Sugar – 6g; Protein – 3g; Iron – 1mg; Dietary Fiber – 4g; Potassium – 183mg
***Recipe courtesy of BUTTERBALL