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Spinach Cranberry Salad Recipe

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Spinach Cranberry Salad

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Serves 4 | 


Ingredients:

1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup cranberries, dried
1/3 cup walnut, pieces

Directions:

  1. In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
  2. Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach. If desired, top with feta or blue cheese crumbles. Serve.
Main Ingredient: Lettuce
Course: Salad
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In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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