Thursday, December 18, 2008

Recipe of the Week: Christmas Salad

I am seriously contemplating serving this for Christmas Eve dinner! It sounds like a wonderful winter salad - and I can see something so simple really looking classy on my holiday table (I must find a large glass serving bowl).

Christmas Salad
Makes 6 servings

8 cups spinach leaves, washed and dried
1 avocado, thinly sliced
½ cup red onion, thinly sliced
1 cup pomegranate seeds or ½ cup dried cranberries

4 tablespoons cranberry-juice concentrate
4 tablespoons rice wine vinegar
1 1/2 teaspoons Dijon mustard
¼ teaspoon freshly ground pepper
½ cup canola or vegetable oil

1. Tear spinach into bite-size pieces and place in a large salad bowl. Place avocado and onion over spinach.

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

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

From "Simply Classic," The Junior League of Seattle