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Red, White and Blue Salad With Pomegranate Vinaigrette

 

 

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.

 

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April 20 2014

 

04/16/2014

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