This salad is loaded with antioxidants and makes a great light salad for those hot days in the summer. Serve it with a side of grilled Italian bread and crisp Sauvignon Blanc. Bon appetite!
6 cups washed spinach leaves
½ cup blueberries
½ cup strawberries
½ cup gorgonzola cheese crumbles
¼ red onion cut into rings
Pomegranate vinaigrette (recipe follows)
Arrange spinach on plate. Top with the berries and the cheese. Add onion rings on top for garnish. Drizzle vinaigrette over the top.
1 oz rice wine vinegar
8 oz extra virgin olive oil
4 oz pomegranate juice
1 Tablespoon chopped onion
1 Teaspoon Dijon mustard
1 Teaspoon chopped garlic
Combine all ingredients in a bowl except for the olive oil. With a wire whip slowly add the olive oil until blended.