Christmas Colors Spinach Salad
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1 cup fresh or frozen raspberries, thawed
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup oil
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2 pounds fresh spinach
1-2 medium avocados, peeled and sliced
1 pomegranate
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In blender bowl combine raspberries, vinegar,
sugar, salt and pepper.
Blend until smooth. Continue to
blend while gradually adding oil. Cover and
refrigerate. Rinse stem and tear spinach
into bite sized pieces. Dry. In large
bowl combine spinach, avocado and seeds
from pomegranate. To serve,
toss with raspberry dressing.
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