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Beet, Spinach And Apple Salad With Pomegranate Vinaigrette
| Servings | cook method | prep | cook | ready |
| 8 | No Cooking | 20 minutes | no cook | Less than 20 minutes |
Ingredients
- POMEGRANATE VINAIGRETTE
- 1/3 cup pomegranate juice
- 2 teaspoons white balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Dijon-style prepared mustard
- 1 1/2 teaspoons sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2/3 cup olive oil
- SALAD
- 4 cups baby spinach leaves
- 2 cups blanched fresh green beans, cut into 2-inch pieces
- 1 cup chopped red-skinned apple , Gala, Jonagold, Jonathan
- 1 cup julienne cut beets, well drained
- 1/3 cup thinly sliced red onion
- 1/2 cup sliced candied almonds
1. For dressing, place all ingredients except oil in blender
container; cover. Blend well. With blender running, gradually
add oil through opening at top of blender, blending well after
each addition. Pour dressing into storage container and
refrigerate until ready to use.
2. For salad, combine all ingredients, except almonds.
Refrigerate until ready to serve.
3. Whisk dressing and toss with salad mixture just before
serving. Sprinkle almonds on top.
