Christmas Salad The Best of the Best - Vol. 1 (Page: 85) Recipe of the Month - December 2008 View past Recipes of the Month great for the big feast... or the first day of spring, or ground hog day, or secretaries' day or ... Ingredients: Salad: 8 cups spinach leaves 2 L 1 avocado, thinly sliced 1 1/2 cup thinly sliced red onion 125 ml 1/2 cup dried cranberries 125 mL or 1 cup pomegranate seeds 250 mL Dressing: 1/4 cup cranberry juice concentrate 60 mL 1/4 cup white wine vinegar 60 mL 1 1/2 tsp. Dijon mustard 7 mL 1/4 tsp. freshly ground pepper 1 ml 1/2 cup Canola or vegetable oil 125 mL Instructions: To make salad: Stem spinach, tear into bite-sized pieces and place in a large salad bowl. Place avocado and onion over spinach. To make dressing: Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle dried cranberries or pomegranate seeds over salad, toss gently and serve 6 guests. Favorite oxymorons: act naturally, airline food, good grief Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

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