Spinach Salad with Pomegranate Vinaigrette
Makes 4 servings
1 (6-ounce) bag baby spinach
1 cup matchstick carrots
1/2 cup broccoli sprouts
1/2 cup thinly sliced red onion
3 tangerines, sectioned
1/3 cup pomegranate arils
Pomegranate Vinaigrette (recipe follows)
1. In a medium bowl, combine baby spinach, carrots, broccoli sprouts, and red onion.
2. Divide spinach mixture evenly among 4 salad plates. Top each salad with tangerine sections and pomegranate arils. Drizzle with Pomegranate Vinaigrette just before serving.
Makes about 1 cup
1/2 cup fresh pomegranate juice
2 tablespoons pomegranate-infused balsamic vinegar*
1 teaspoon honey
1 tablespoon minced shallot
1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 tablespoons extra light olive oil
1. In a small bowl, combine pomegranate juice, vinegar, and honey, whisking until honey dissolves. Add shallot, salt, and pepper, whisking to combine well. Gradually add olive oil, whisking to combine.
*You may substitute white balsamic vinegar for pomegranate-infused balsamic vinegar.