Pomegranate Spinach Salad
Recipe from AllRecipes
California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”
Ingredients:
- 1 tablespoon butter
- ⅓ cup sliced almonds
- ¼ cup vegetable oil
- 2 tablespoons white sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons cider vinegar
- 1 tablespoon sesame seeds, toasted
- 1 ½ teaspoons poppy seeds
- 1 teaspoon minced onion
- ⅛ teaspoon paprika
- 1 (10 ounce) package fresh spinach
- ½ cup pomegranate arils
- 1 tablespoon toasted sesame seeds
Meet Cultivate California! Keep the State on Your Plate. Learn more about the people and farms bringing fresh food to your table.
Directions
- Melt butter in a small saucepan over medium heat. Add almonds; cook, stirring frequently, until lightly toasted.
- Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing.
- Toss spinach, toasted almonds, and pomegranate arils together in a large bowl.
- Drizzle with dressing and toss to coat.
