Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published November 12, 2008 at 12:00 AM | Page modified November 19, 2008 at 12:09 PM

Comments (0)     Print

Recipe: Christmas Salad

Makes 6 servings: 8 cups spinach leaves, washed and dried, 1 avocado, thinly sliced, ½ cup red onion, thinly sliced, 1 cup pomegranate seeds...

Makes 6 servings

8 cups spinach leaves, washed and dried

1 avocado, thinly sliced

½ cup red onion, thinly sliced

1 cup pomegranate seeds or ½ cup dried cranberries

Dressing:

4 tablespoons cranberry-juice concentrate

4 tablespoons rice wine vinegar

1 1/2 teaspoons Dijon mustard

¼ teaspoon freshly ground pepper

½ cup canola or vegetable oil

1. Stem spinach, tear into bite-size pieces and place in a large salad bowl. Place avocado and onion over spinach.

advertising

2. For dressing: combine cranberry-juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well-blended. Drizzle over salad.

3. Sprinkle pomegranate seeds or dried cranberries over salad, toss gently and serve.

Note: Salad may also be served on individual plates. Toss spinach with dressing, place on plates and arrange a few slices of avocado and onion on top. Sprinkle with pomegranate seeds or dried cranberries.

From "Simply Classic," The Junior League of Seattle

Copyright © 2008 The Seattle Times Company

More Food & wine headlines...

Print      Share:    Digg     Newsvine

Comments
No comments have been posted to this article.

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

Advertising

Video

Marketplace

Advertising