Ingredients
Dressing Makings
8 ounces pomegranate juice
4 tablespoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons light mayonnaise
Salad Makings
4 Serves
8 ounces shrimp, medium cooked with tails on
4 cups baby spinach
4 cups baby arugula
1/2 cup basil, chopped
1 cup pomegranate seeds
4 tablespoons blue cheese, crumbled
4 tablespoons almonds, slivered and toasted
Description
Foodista
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