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 Ellie Krieger