Beet, Spinach And Apple Salad With Pomegranate Vinaigrette

Prep time 20 minutes       Serves 8 persons


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Pomegranate VInaigrette

⅓ cup pomegranate juice2 tsp. white balsamic vinegar2 tsp. fresh lemon juice1½ tsp. Dijon-style prepared mustard1½ tsp. sugar⅛ tsp. salt⅛ tsp. ground black pepper2/3 cup olive oil


4 cups baby spinach leaves2 cups blanched fresh green beans, cut into 2-inch pieces1 cup chopped red-skinned apple, Gala, Jonagold, Jonathan1 cup julienne cut beets, well drained⅓ cup thinly sliced red onion½ 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.

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