Ingredients

Salad:
2 bags (6ounces each) baby spinach
1 1/2 cups dried figs (about 16), quartered
1/2 cup dried cranberries
1/2 cup sliced natural almonds
1 Granny Smith apple , cored and thinly sliced

Dressing:
3 tablespoons pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/4 cup olive oil or grapeseed oil , not extra virgin

Description

Recipe For Spinach Salad With Pomegranate Vinaigrette, As Seen In The Winter 2005 Issue Of 'O At Home.'

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