Trying to boost your antioxidants? Here's a healthy fall salad full of goodness!
1/2 cup pomegranate juice2
tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh flaxseed oil2
teaspoons Dijon mustard
2 teaspoons honey or agave syrup
Salt and freshly ground black pepper, to taste
6 - 8 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces
In a shaker container with lid, combine pomegranate juice, vinegar, oils, and mustard and honey. Replace top on shaker and shake vigorously until dressing is combined well and slightly thickened. Season to taste, with salt and pepper.Place spinach leaves in a large salad or mixing bowl. Add dried cranberries and walnuts. Drizzle vinaigrette over spinach and toss lightly.YIELD: 4-6 servings
1/2 cup pomegranate juice2
tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh flaxseed oil2
teaspoons Dijon mustard
2 teaspoons honey or agave syrup
Salt and freshly ground black pepper, to taste
6 - 8 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces
In a shaker container with lid, combine pomegranate juice, vinegar, oils, and mustard and honey. Replace top on shaker and shake vigorously until dressing is combined well and slightly thickened. Season to taste, with salt and pepper.Place spinach leaves in a large salad or mixing bowl. Add dried cranberries and walnuts. Drizzle vinaigrette over spinach and toss lightly.YIELD: 4-6 servings
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