Spinach & Fruit Salad With Pomegranate-Citrus Vinaigrette
"Delightfully light salad, especially for a ladies' brunch or lunch date."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄4 cup pomegranate juice
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 pomegranate, seeded
- 3 cups baby spinach leaves, washed and dried
- 1 bosc pear, washed & thinly sliced
- 1 (11 ounce) can mandarin oranges, thoroughly drained
- 1⁄2 cup walnut pieces, toasted
directions
- In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
- Remove seeds from pomegranate, reserving seeds and discarding remainder.
- Divide spinach among four salad plates.
- Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
- Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
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Reviews
-
Delicious although it seems to have a lot going on. I think the bosc pear could be left out and it would be fine. I added some extra freshly squeezed orange juice in place of the pomegranate juice. I used cold pressed extra virgin olive oil, organic apple cider vinegar, sea salt, fresh clementine sections in place of the canned mandarin, plus the rest of the ingredients. Made for January's Tag Game ~ Nueces ~ Nuts, in the Spain & Portugal forum.
