How To Make Spinach Pomegranate Salad
Baby spinach leaves, walnuts, and alfalfa sprouts are topped with pomegranate seeds and balsamic vinaigrette for a refreshing pomegranate salad.
Preparation: 20 minutes
Cooking:
Total: 20 minutes
Serves:
Ingredients
- 10ozbaby spinach leaves,(1 bag), rinsed, drained
- ¼red onion,sliced very thin
- ½cupwalnut pieces
- ½cupfeta cheese,crumbled
- ¼cupalfalfa sprouts
- 1pomegranate,peeled, seeds separated
- 4tbspbalsamic vinaigrette
Instructions
-
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts.
-
Sprinkle the pomegranate seeds over the top, and drizzle with vinaigrette.
-
Serve and enjoy.
Nutrition
- Calories: 141.29kcal
- Fat: 6.14g
- Saturated Fat: 3.07g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.24g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 20.26g
- Fiber: 4.63g
- Sugar: 11.84g
- Protein: 6.14g
- Cholesterol: 16.69mg
- Sodium: 414.02mg
- Calcium: 173.54mg
- Potassium: 591.07mg
- Iron: 2.34mg
- Vitamin A: 356.01µg
- Vitamin C: 28.33mg
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