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 Pomegranate-Spinach Salad with Cabernet DressingNovember, 2005 Serves 4 / Pomegranate seeds (also called arils) add eye-popping red to this green salad. Pomegranates are available in grocery stores throughout the fall and in specialty stores during the later winter months. Organic wine suggestion: Badger Mountain Meritage. To avoid stains, submerge pomegranates in water while slicing. Cut into quarters, then bend sections backward to remove seeds. Discard peel and white membranes. 6 cups (about 5 ounces) spinach leaves, washed and dried Seeds from 1 fresh pomegranate 1/3 cup crumbled Gorgonzola cheese 1/4 cup chopped walnuts, toasted 1 tablespoon red wine, such as Cabernet Sauvignon or Merlot 11/2 tablespoons red wine vinegar 11/2 tablespoons extra-virgin olive oil 1 tablespoon orange juice 1/4 teaspoon minced garlic 1/4 teaspoon dried basil Salt and pepper, to taste 1. In medium bowl, toss together spinach, pomegranate seeds, Gorgonzola, and walnuts. 2. In a small bowl, whisk together red wine, vinegar, olive oil, and orange juice. Stir in minced garlic and basil. Season with salt and pepper. 3. Divide salad into four bowls. Top each serving with 1 tablespoon dressing and serve. PER SERVING: 156 cal, 72% fat cal, 13g fat, 4g sat fat, 13mg chol, 5g protein, 6g carb, 2g fiber, 205mg sodium |