Spinach Salad with Pomegranate Dressing and Crispy Won Ton "Croutons"
Make the croutons ahead of time. They make a great snack, so make a double batch and serve some before dinner. Won ton wrappers are found[ in the refrigerated case of the supermarket, usually in the produce section or next to the tofu. Pomegranate molasses is in Middle Eastern markets, but you can substitute 2 tablespoons honey and 1 tablespoon lime juice.]
- 8 servings (serving size: 1 1/4 cups)
- 1/3 cup fresh orange juice
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 12 cups torn spinach (about 6 ounces)
- 1 cup thinly sliced red onion
- 2 (11-ounce) cans mandarin oranges in light syrup, drained
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 12 ounces won ton wrappers, cut into 1/4-inch strips
- 2 teaspoons vegetable oil
To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
CALORIES 219 (25 percent from fat); FAT 6g (sat 0.8g, mono 3.9g, poly 0.9g); PROTEIN 4.2g; CARB 38g; FIBER 2.2g; CHOL 3mg; IRON 2.3mg; SODIUM 485mg; CALC 58mgCroutons:
Preheat oven to 400 degrees.
To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat.
Place won ton strips in a single layer on 2 baking sheets. Bake at 400 degrees for 8 minutes or until crisp; turn strips once. Cool. Note: To disperse the oil over the won ton wrappers, shake them vigorously in a bag. They have a tendency to clump together, but be patient. They will eventually separate.
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