Pretty Pomegranate Salad

Ingredients and Weight:

• 10 oz (283 g) baby spinach
• 6 oz (170 g) pomegranate seeds
• 4 oz (113 g) crumbled feta cheese
• 4 oz (113 g) chopped walnuts
• 2 oz (57 g) crumbled blue cheese
• 1/2 medium red onion (thinly sliced)
• 1/4 cup (16 g) dried cranberries
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 1 tsp (5 g) honey
• Salt and pepper to taste

Preparation Time:

10 minutes

Cooking Time:

None

Difficulty Level:

1 (Easy)

Preparation Method Steps:

1. Wash and dry the baby spinach.
2. In a large bowl, combine the spinach, pomegranate seeds, feta cheese, walnuts, blue cheese, red onion, and cranberries.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
4. Pour the dressing over the salad and toss to combine.

Nutritional Information:

Per Serving (1/8 of the recipe):

• Calories: 250
• Fat: 18 g
• Carbohydrates: 20 g
• Protein: 10 g
• Dietary Fiber: 4 g

Dish Characteristics:

• Vibrant and colorful
• Sweet, tangy, and savory flavors
• Crunchy texture
• Fresh and refreshing

User Comments:

• "This salad was amazing! I loved the combination of flavors and textures."
• "The pomegranate seeds added a beautiful pop of color and a sweet crunch."
• "I've made this salad several times now, and it's always a crowd-pleaser."
• "The dressing is the perfect balance of sweet and tangy."
• "This is a quick and easy salad that's perfect for any occasion."

Special Precautions and Tips:

• Use fresh, ripe pomegranates for the best flavor.
• If you can't find baby spinach, you can use regular spinach, but make sure to wash and dry it thoroughly.
• If you don't have walnuts, you can substitute pecans, almonds, or another type of nut.
• To make the salad ahead of time, prepare the salad without the dressing. Store the salad and dressing separately in the refrigerator for up to 3 days. When ready to serve, toss the salad with the dressing.