Ingredients

• Pomegranate Cranberry Dressing:
• 3/4 cup pomegranate juice
• 1/3 cup dried cranberries
• 1/4 cup roughly chopped onion
• 2 cloves garlic
• 3 tablespoons white wine vinegar or sherry vinegar
• 1/4 cup Mazola® Corn Oil
• Salt and pepper to taste
• Spinach Salad:
• 5 ounces baby spinach
• 1 crisp red apple, cored and chopped
• 2 tablespoons crumbled feta cheese*
• 1/4 cup dried cranberries

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Instructions

1. Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
2. Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.