Mandarin Pomegranate Spinach Salad with Poppy Seed Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, medium
  • 5 oz Baby spinach
  • 3 Mandarin oranges (10 oz
  • 3/4 cup Pomegranate arils

• Condiments

  • 1 1/2 tbsp Honey
  • 1/2 cup Mayonnaise, light

• Baking & Spices

  • 1 tbsp Poppy seeds
  • 1/8 tsp Salt
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1/4 cup Almonds, toasted
  • 1/4 cup Walnuts

• Dairy

  • 1 tbsp Milk

Found on cookingclassy.com

Ingredients

• 5 oz baby spinach
• 3 mandarin oranges (10 oz), peeled and segmented
• 3/4 cup pomegranate arils*
• 1 medium avocado, diced
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped walnuts
• 2 Tbsp white wine vinegar
• 1 1/2 Tbsp sugar
• 1/8 tsp salt
• 1/2 cup light mayonnaise (tested with Hellmans light)
• 1 1/2 Tbsp honey
• 1 Tbsp poppy seeds
• 1 Tbsp milk, if needed

Directions

• For the dressing
• In a small mixing bowl whisk together vinegar, sugar and salt until sugar and salt have dissolved. Add mayonnaise, honey and poppy seeds and whisk until combined. Mix in milk to thin if desired. Store in refrigerator until ready to use.
• For the salad:
• In a salad bowl layer spinach, mandarine oranges, pomegranate arils, avocado, almonds and walnuts. Pour desired amount of dressing over top (or alternately just dress each serving). Serve immediately.
• *If you want to make this in the summer its also good with a small pkg. of fresh raspberries in place of the pomegranate arils.
• Recipe source: Cooking Classy