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Spinach Salad with Pear and Pomegranate
~ Ever had a fresh pomegranate? They're a great addition to this delicious salad. ~
Servings: 10 and ½ C vinaigrette (1.5 tsp per serving)
Prep Time: 15 min
Ingredients - vinaigrette
- 3 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp olive oil
Ingredients - salad
- ½ medium red onion
- 1 medium ripe pear
- ½ tsp cider vinegar or fresh lemon juice
- 8 C baby spinach leaves (about 8 oz)
- 2/3 C pomegranate arils
Preparation
1. Combine vinegar, honey, and mustard in a nonreactive bowl or jar and set aside for about 5 minutes. Whisk in oil or add to jar (close lid and shake until well combined). Season with a pinch of kosher salt and a dash of pepper and set aside. Can be made up to 5 days ahead and refrigerated until ready to use. Shake or re-whisk before serving until well mixed.
2. Slice onion into paper-thin slices and place into a small bowl. Halve pear, remove core and stem and cut into paper-thin slices. Combine in bowl with vinegar and toss to coat. Set aside for at least 5 minutes before using.
3. To serve, divide spinach among serving plates then top with a scattering of pears and onions. Top each serving with about 1 Tbsp of pomegranate arils, drizzle with dressing, and serve.
Nutrition Information
10 servings, each with about 1.5 tsp dressing
per serving: 60 calories, 1g protein, 11g carbohydrates, 1.5g total fat, 0mg cholesterol, 70mg sodium, 2g fiber, 7g sugars
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