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Spinach or Baby Kale Salad with Pomegranate Vinaigrette Recipe

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This recipe for Spinach or Baby Kale Salad with Pomegranate Vinaigrette is from The York Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad- Recipe for 8 (double dressing and make it again tomorrow)

12 ounces of baby spinach
1 cup of dried figs (quartered) you can leave this out
1/2 cup dried cranberries
1/2 cup sliced almonds
1 Granny Smith apple, cored and thinly sliced.

Vinaigrette

3 Tablespoons pomegranate juice
2 Tablespoons red wine vinegar
1 Tablespoon honey (or maple syrup, agave or other liquid sweetner
salt and freshly ground pepper to taste
1/4 cup olive oil (not extra virgin) grapeseed or other light flavored oil.
Directions:
Directions:
Shake or whisk vinaigrette ingredients together.

Prepare all salad ingredients except apple. (that must be peeled and sliced just before serving.

Substitute any nuts for the almond, any dried fruit for the figs and cranberry.

Add fresh pomegranate seeds if you have them.

Toss salad with the vinaigrette and add the sliced apples just before serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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