Spinach, Clementine and Pomegranate Salad
A delightful winter salad packed with Vitamins and minerals.
10 oz (300 g) baby spinach leaves
1⁄2 cup pomegranate seeds
4 clementines, peeled and divided into segments
2 tbsp sliced almonds, hazelnuts or sunflower seeds
- Whisk together Balsamic Vinaigrette in a medium mixing bowl.
- Add spinach leaves and gently toss to coat.
- Sprinkle with pomegranate seeds, nuts and clementines. Serve immediately.
Per serving: Calories 190, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 23 g (Fibre 6 g, Sugars 11 g), Protein 3 g.
For easy, mess-free, pomegranate seeds, score pomegranate skin into quarters. Place in a bowl of water and break open. Seeds will sink to the bottom and segments will float to the top. Scoop away pulp, drain and enjoy.