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Chopped Spinach Pomegranate Salad
Popeye would gladly toss his can and be all over this tasty Chopped Spinach Pomegranate Salad with a tangy Pomegranate Vinaigrette!
Course
Side Dish
Servings
2
Calories
406
kcal
Author
Deb Attinella
Ingredients
3
cups
chopped spinach
½
mango peeled and diced
¼
cup
pomegranate seeds
1
oz.
gorgonzola cheese
¾
cup
POM pomegranate juice
3
tablespoons
olive oil
2
tablespoons
honey
2
tablespoons
champagne vinegar
½
teaspoon
dijon mustard
1
teaspoon
minced shallot
S&P to taste
Instructions
Divide the spinach onto two plates or bowls.
Divide the seeds, mango and gorgonzola on top of the salads
In a small sauce pan add the pomegranate juice and boil until it reduces by half then cool
In a small food processor add the juice, honey, vinegar, mustard, shallot and S&P.
Slowly drizzle in the olive oil
Drizzle desired amount onto each salad. A little bit packs a lot a flavor and you may have some dressing left over.
Nutrition
Calories:
406
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Cholesterol:
10
mg
|
Sodium:
259
mg
|
Potassium:
604
mg
|
Fiber:
2
g
|
Sugar:
37
g
|
Vitamin A:
4775
IU
|
Vitamin C:
29.8
mg
|
Calcium:
130
mg
|
Iron:
1.4
mg