Beet Spinach and Apple Salad with Pomegranate Vinaigrette

A colorful salad that combines fruit, vegetables and nuts, dressed with an easy to prepare pomegranate vinaigrette for a light and fresh holiday option.

Prep Time

20 minutes

Total Time

< 30 minutes

Calories Per Serving

228

Ingredients

POMEGRANATE VINAIGRETTE
⅓ cup pomegranate juice
2 tsp. white balsamic vinegar
2 tsp. fresh lemon juice
1-½ teaspoons Dijon-style prepared mustard
1-½ teaspoons sugar
⅛ tsp. salt
⅛ tsp. ground black pepper
⅔ cup olive oil
SALAD
4 cups baby spinach leaves
2 cups blanched fresh green beans, cut into 2-inch pieces
1 cup chopped red-skinned apple, Gala, Jonagold, Jonathan
1 cup julienne cut beets, well drained
⅓ cup thinly sliced red onion
½ cup sliced candied almonds

Directions

For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.
For salad, combine all ingredients, except almonds. Refrigerate until ready to serve.
Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.

Ingredients

POMEGRANATE VINAIGRETTE
⅓ cup pomegranate juice
2 tsp. white balsamic vinegar
2 tsp. fresh lemon juice
1-½ teaspoons Dijon-style prepared mustard
1-½ teaspoons sugar
⅛ tsp. salt
⅛ tsp. ground black pepper
⅔ cup olive oil
SALAD
4 cups baby spinach leaves
2 cups blanched fresh green beans, cut into 2-inch pieces
1 cup chopped red-skinned apple, Gala, Jonagold, Jonathan
1 cup julienne cut beets, well drained
⅓ cup thinly sliced red onion
½ cup sliced candied almonds

Nutritional Facts

People Served

Carbs Per Serving

13g

Cholesterol Per Serving

0mg

Dietary Fiber Per Serving

Protein Per Serving

Saturated Fat Per Serving

Sodium Per Serving

98mg

Sugar Per Serving

Total Fat Per Serving

19g

Trans Fat Per Serving