Recipe courtesy of Cooking Light Magazine

Spinach Salad with Pomegranate Dressing and Crispy Won Ton "Croutons"

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  • Yield: 8 servings (serving size: 1 1/4 cups)
  • Nutrition Info
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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

Croutons, recipe follows

12 cups torn spinach (about 6 ounces)

1 cup thinly sliced red onion

Two 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


  1. 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.


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.

Cook’s Note

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. 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. Pomegranate molasses is in Middle Eastern markets, but you can substitute 2 tablespoons honey and 1 tablespoon lime juice.

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