With all the reds and greens, this salad is perfect for a potluck or your holiday dinner table. My friend Arlene shared it with me and I made it and took it to a luncheon. I got rave reviews! I bet you will, too!
Ingredients for Salad:
8 cups spinach leaves, washed and dried
1 avocado, thinly sliced
1/2 cup red onion, thinly sliced (I chopped mine)
1 cup pomegranate seeds
or 1 cup dried cranberries (I actually use both)
Ingredients for Dressing
4 tbsp cranberry juice concentrate
4 tbsp red wine vinegar
1 1 /2 tsp Dijon mustard
1/4 tsp freshly ground pepper
1/2 cup canola or vegetable oil (I use olive oil).
Stem spinach and tear into bite-sized pieces and place in salad bowl. Place avocado and onion over spinach. For dressing combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a lid. Shake until well blended. Drizzle over salad. Sprinkle pomegranate and/or dried cranberries over salad. Toss gently and serve.