Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
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.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Katie Lee
Recipe courtesy of Ellie Krieger