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Spinach Salad with Warm Pomegranate Salad Dressing

 1 Ratings
0 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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    369

This elegant entrée spinach salad is drizzled with warm, homemade pomegranate dressing and can be ready in 30 minutes.

Arlene Cummings Recipe by Arlene Cummings
February 9, 2012

Ingredients

Dressing

1
cup pomegranate juice
1/2
cup honey
2
tablespoons sugar
1
tablespoon Dijon mustard
1
tablespoon soy sauce
1
teaspoon Italian seasoning
1/2
teaspoon garlic powder
1/3
cup olive oil
Salt and pepper to taste

Salad

1
bag (9 oz) fresh spinach
1/2
cup sliced red onion
4
hard-cooked eggs, sliced
1/2
lb bacon, crisply cooked, crumbled
1
cup cherry tomatoes
1/2
cup fresh pomegranate seeds, if desired

Directions

  • 1 In 1-quart saucepan, heat pomegranate juice, honey and sugar over medium-high heat. Simmer about 5 minutes, stirring until sugar dissolves and sauce thickens slightly.
  • 2 Remove from heat; pour in heatproof glass bowl. Add mustard, soy sauce, Italian seasoning and garlic powder. While beating with whisk, slowly add olive oil, beating until well blended. Season to taste with salt and pepper. Set aside.
  • 3 Place spinach in large salad bowl. Top with onion, egg slices, bacon and tomatoes. Drizzle warm dressing over salad. Top with pomegranate seeds. Serve immediately.

Expert Tips

Dressing can be made a day or two ahead of time and refrigerated. Warm in the microwave before using.

Other toppings that work well with this dish are chopped pecans and crumbled blue cheese.

Nutrition Information

No nutrition information available for this recipe.

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