Spinach, Clementine and Pomegranate Salad

15 min

4 servings

A delightful winter salad packed with Vitamins and minerals.

Ingredients

  • 1⁄4 cup Balsamic Vinaigrette Dressing
  • 2 tbsp Balsamic Vinaigrette Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup balsamic vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 10 oz (300 g) baby spinach leaves
  • 1⁄2 cup pomegranate seeds
  • 4 clementines, peeled and divided into segments
  • 2 tbsp sliced almonds, hazelnuts or sunflower seeds

Preparation

  1. Whisk together Balsamic Vinaigrette in a medium mixing bowl.
  2. Add spinach leaves and gently toss to coat.
  3. Sprinkle with pomegranate seeds, nuts and clementines. Serve immediately.

Nutritional Information

Per serving: Calories 190, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 23 g (Fiber 6 g, Sugars 11 g), Protein 3 g.

Tips

For easy, mess-free, pomegranate seeds, score pomegranate skin into quarters. Place in a bowl of water and break open. Seeds will sink to the bottom and segments will float to the top. Scoop away pulp, drain and enjoy.