Spinach Salad With Pomegranate Cranberry Dressing - cooking recipe

Ingredients

Pomegranate Cranberry Dressing:
3/4 cup pomegranate juice
1/3 cup dried cranberries
1/4 cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
1/4 cup Mazola(R) Corn Oil
Salt and pepper to taste
Spinach Salad:
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
1/4 cup dried cranberries

Preparation

Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.