Mandarin Pomegranate Spinach Salad with Poppyseed Dressing
by Thea Miller
A vibrant and flavor-packed salad to complement any winter meal.
5 oz baby spinach
3 mandarin oranges ( peeled and segmented
3/4 cup pomegranate arils*
1 medium avocado, diced
1/4 cup sliced almonds, toasted
1/4 cup chopped walnuts
2 Tbsp white wine vinegar
1 1/2 Tbsp sugar
1/8 tsp salt
1/2 cup mayonnaise
1 1/2 Tbsp honey
1 Tbsp poppyseeds
1 Tbsp milk, if needed
adapted from cooking classing. Serves 4
For the dressing: In a small mixing bowl whisk together vinegar, sugar and salt until sugar and salt have dissolved.
Add mayonnaise, honey and poppy seeds and whisk until combined. Mix in milk to thin if desired. Store in refrigerator until ready to use
For the salad: In a salad bowl layer spinach, mandarine oranges, pomegranate arils, avocado, almonds and walnuts.
Pour desired amount of dressing over top (or alternately just dress each serving). Serve immediately.