Christmas Salad

8 cups spinach leaves, washed and dried

1 avocado, thinly sliced

½ cup red onion, thinly sliced

1 cup pomegranate seeds or ½ cup dried cranberries

 

Dressing

4 tablespoons cranberry-juice concentrate

4 tablespoons rice wine vinegar

1½  teaspoons Dijon mustard

¼ teaspoon freshly ground pepper

½ cup canola oil

 

1.    Stem spinach, tear into bite-size pieces and place in a large salad bowl.

2.    Place avocado and onion over spinach.

3.    For dressing: combine cranberry-juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well-blended. Drizzle over salad.

4.    Sprinkle pomegranate seeds or dried cranberries over salad, toss gently and serve.

 

Salad may also be served on individual plates. Toss spinach with dressing, place on plates and arrange a few slices of avocado and onion on top. Sprinkle with pomegranate seeds or dried cranberries.