|
Sign up for our newsletters!
Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine
Spinach Salad with Pomegranate Vinaigrette
Created by Susan Spungen
Balance the flavors of this dish by serving it over Farro and Black Rice with Green Garlic and Pea Shoots .

Servings: Serves 8
Ingredients
  • 2 bags (6 ounces each) baby spinach
  • 1 1/2 cups dried figs (about 16), quartered
  • 1/2 cup dried cranberries
  • 1/2 cup sliced natural almonds
  • 1 Granny Smith apple , cored and thinly sliced
  • 3 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil or grapeseed oil , not extra virgin
Directions
Salad: Place the spinach in a large salad bowl. Top with the figs, cranberries and almonds. Cover and refrigerate until serving. Scatter on sliced apple right before serving.

Dressing: Place pomegranate juice, vinegar, honey, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small mixing bowl. While whisking, drizzle in the oil in a steady stream until blended. Serve the salad with the dressing on the side.
From the Winter 2005 issue of O, The Oprah Magazine
Loading...
Advertisement
Advertisement
Advertisement
IN THE CURRENT ISSUE
Grow your life! Get an exclusive look at Oprah's new farm, uncover 28 fresh ideas for happier living, and learn Bob Greene's top secret to eating smarter. Plus, find out how you can win a trip to Hawaii to have lunch with Oprah!
see all new stories