Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 117
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 171
- Total: 5 min
- Prep: 5 min
Ingredients
1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces
Directions
- 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.