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Pomegranate Spinach Salad Email Friend

Fall and early winter is pomegranate season and this salad tastefully showcases this unique fruit. The deep green and red colors make for a terrific holiday side dish - which is also loaded with antioxidants.

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Created By: Karen Bohnert, Bohnert Jerseys - Illinois
Servings: 8
Prep Time: 25 minutes

Ingredients

Salad
½ pomegranate (about ¾ cup of seeds)
1 (9 ounce) bag fresh baby spinach
1 red onion, thinly sliced (about 1 ½ cups)
½ pound fresh white mushrooms, sliced (about 2 cups)
1 cup shredded Parmesan cheese

Dressing
¼ cup canola oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2 teaspoons poppy seeds
¼ teaspoon paprika

Preparation

To remove pomegranate seeds without staining, fill a large bowl with cool water. Cut pomegranate in half and place in bowl. With fruit underwater, gently remove seeds – the pulp will rise to the top. Drain and pat dry seeds on a paper towel. In a large serving bowl, toss together pomegranate seeds, spinach, onion, mushrooms and cheese.

In a blender, add oil through paprika. Blend until thick. Pour over salad and toss to serve.

Nutritional Facts Per Serving

Calories:	158
Total Fat:	10g
Saturated Fat:	2g
Cholesterol:	7mg
Sodium:	200mg
Carbohydrates:	12g
Dietary Fiber:	2g
Protein:	6g
Calcium:	18% Daily Value