Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













Spinach and Beet SaladStart your Thanksgiving off right with an appetizer of Beet, Spinach & Apple Salad with a pomegranate vinaigrette. Photo courtesy Butterball.

MENU

 

Vegetables
Category Main Page
Articles & Reviews

 

Main Nibbles
Main Page
Articles & Reviews Of Foods From A To Z

 

Product Reviews
Main Page
Food, Beverages, Books,
News & More

   

 

November 2008

Product Reviews / Main Nibbles / Vegetables

Thanksgiving Dinner Recipes

Page 2: Pomegranate Vinaigrette Over Beet, Spinach & Apple Salad


 

This is Page 2 of a 5-page article. Click the black links below to view the other pages.

On the menu:

 

Pomegranate Vinaigrette Over Beet, Spinach & Apple Salad

Start your Thanksgiving dinner with this colorful salad that combines fruit, vegetables and nuts, dressed with an easy-to-prepare pomegranate vinaigrette for a light and fresh holiday option. Makes eight servings.

Ingredients

Pomegranate Vinaigrette

  • 1/3 cup pomegranate juice
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1-1/2 teaspoons Dijon-style prepared mustard
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2/3 cup olive oil

Salad

  • 4 cups baby spinach leaves
  • 2 cups blanched fresh green beans*, cut into 2-inch pieces
  • 1 cup chopped red-skinned apple (i.e. Gala, Jonagold, Jonathan)
  • 1 cup canned julienne cut beets, well drained
  • 1/3 cup thinly sliced red onion
  • 1/2 cup sliced almonds**

* Substitute 1 cup waxed beans for green beans, if desired.
**Substitute candied almonds for additional flavor, if desired.

Preparation

  1. For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.
  2. For salad, combine all ingredients except almonds. Refrigerate until ready to serve.
  3. Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.

 

Continue to Page 3: Citrus, Mustard & Herb Infused Turkey

Return To The Index At The Top Of The Page

 

Recipes and photos courtesy Butterball.. All rights reserved. Additional material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact