Spinach Salad with Pomegranate Cranberry Dressing
Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you’ve got a wonderful main dish salad.
INGRIDIENT
DIRECTION
Step: 1
Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
Step: 2
Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
NUTRITION FACT
Per Serving: 124 calories; protein 1g; carbohydrates 14.8g; fat 7.6g; cholesterol 2.1mg; sodium 42.2mg.
Fruit salad is one of the nicest salads to produce . It is high in body delight and water content . As fruits can make natural sugar , you can have it for eat in mornings . The sweetness can will give you more energy for the 24 hours and deal with your get sugar producer cravings too.
Salads often get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll find the salads that may fuel weight loss.
