Spinach Salad with Dried Cranberries, Pecans and Pomegranate Vinaigrette

Copyright 2006, Robin Miller, All Rights Reserved

4 servings

1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup pecans pieces
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.

Divide spinch on four salad plates and top with cranberries and pecans. Pour vinaigrette over spinach and serve.