Spinach Salad with Pomegranate Dressing
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Spinach Salad with Pomegranate Dressing
Baby spinach with croutons and pomegranate seeds.
Times
- Prep Time : 4 minutes min
- Ready Time : 4 min
Servings
4 servings
Ingredients
- 1 shallot, minced
- 2 tablespoons pomegranate juice
- 1 Tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 (5-ounce) package baby spinach, rinsed and dried
- 1 cup store-bought croutons
- 1/2 cup pomegranate seeds
Directions
Preparation
- In a small bowl, whisk shallots with pomegranate juice, mustard, vinegar, salt, and pepper.
- Whisk in olive oil in a steady stream.
- In a salad bowl, toss the baby spinach with the croutons and pomegranate seeds. Drizzle with the dressing.
Contributed by: Quick & Kosher, Jamie Geller
About Jamie Geller
Posted in
Pareve , Main, Salads , Rosh Hashanah, Shabbat , 15-minute Prep , French , Dinner Tonight, Make Ahead, No Cook , Gluten Free, Low Carb, Low Fat, Vegan , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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