Wednesday, November 21, 2007

Spinach Salad with Apple, Pomegranate, and Celery

This has become one of my favorite salads! I first had it at one of my customer's homes at her scrapbook class. She insisted I try it and I'm glad I did!


3 c. chopped apple
1 pomegranate worth of seeds
3 ribs of celery, chopped
9 oz baby spinach leaves
1/4 c toasted nuts (optional)
1/2 to 2/3 c. Honey Dijon Dressing*

Honey Dijon Dressing
3/4 c mayo
3/4 c. plain yogurt
1 T sugar
3 T honey
3 T Dijon mustard
2 T vinegar
1/2 c. oil (I used olive)
1 T dried parsley

Blend all ingredients except for oil and parsley in blender.
With blender running, slowly add oil.
Blend in parsley.
Keeps for about 1 week.

To assemble salad:
Combine apple, pomegranate seeds, and celery with 1/2 to 2/3 cup honey dijon dressing.
Just before serving, toss with the spinach leaves. Sprinkle with toasted nuts.

Bon Appetit!!

Yes, this would be the second Recipe of the Week recipes. Enjoy!

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