Ye Olde Tavern Life

Christmas Salad

salad

8 cups spinach leaves, cleaned and dried

1 avocado, thinly sliced

1/2 cup red onion, thinly sliced

1 cup pomegranate seeds

or

1/2 cup dried cranberries

dressing

4 T. cranberry juice concentrate

4 T. rice wine vinegar

1 1/2 t. Dijon mustard

1/4 t. freshly ground pepper

1/2 cup canola or vegetable oil

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

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

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

I like to serve this salad on individual plates. Toss spinach with dressing, place on plates, arrange few slices of avocado and onion on top. Sprinkle with pomegranate seeds or dried cranberries.

Recipe from Simply Classics, The Junior League of Seattle