Happy Mother's Day everyone! I hope you all enjoyed a nice day with family and friends. We're having a beautiful (though very windy) Sunday. This morning we hosted a brunch at our house for the moms. I'll be posting all of the dishes I served over the next few days but here's the first one - spinach salad with pomegranate vinaigrette. I wanted something light and colorful to serve and this salad definitely fit the bill. I didn't actually have any salad at brunch but I tasted the vinaigrette as I made it and really, really liked it! Everyone who did try the salad enjoyed it. I've been looking for a use for some leftover pomegranate juice in my fridge and this is a great one.
Spinach Salad with Pomegranate Vinaigrette
adapted from FoodNetwork.com
1/2 cup pomegranate juice
2 tablespoons white wine vinegar (I used cider 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 toasted walnut pieces
1/3 cup strawberries
1/3 cup blue cheese
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon mustard. Seal and shake to combine. Season, to taste, with salt and pepper.
Place spinach in a salad bowl and top with cranberries, walnuts, strawberries and blue cheese. Pour vinaigrette over spinach and serve.