Spinach, Pomegranate & Orange Salad with Quick Pickled Red Onions

Prep: 15 minutes plus standing Serves: 4


1/2 cup apple cider vinegar 1 tablespoon granulated sugar 2-1/2 teaspoons kosher salt 1 cup water 1/2 cup thinly sliced red onion 1/4 cup balsamic vinegar 2 tablespoons fresh orange juice 1 tablespoon orange marmalade 1/4 teaspoon McCormick® ground black pepper 1/3 cup olive oil 1 container (5 ounces) baby spinach 1 medium navel orange, peeled and cut crosswise into 1/4-inch-thick slices 1/2 cup pomegranate arils 1/3 cup chopped and toasted pecans

1.In medium bowl, whisk apple cider vinegar, sugar, 2 teaspoons salt and water until sugar dissolves; stir in onion. Cover and let stand 1 hour; drain.

2. In large bowl, whisk balsamic vinegar, orange juice, marmalade, pepper and remaining 1/2 teaspoon salt; whisking constantly, slowly drizzle in oil until emulsified. Add spinach; toss to combine.

3. Serve spinach mixture topped with orange, pomegranate arils, pecans and onion.



Approximate nutritional values per serving: 300 Calories, 25g Fat (3g Saturated), 0mg Cholesterol, 341mg Sodium, 19g Carbohydrates, 4g Fiber, 13g Sugars, 3g Protein

Chef Tips: To toast pecans: In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.

Pickled Red Onions can be prepared and refrigerated in a sealed container up to 2 weeks; drain before using.

Save time by using a prepared balsamic vinaigrette.

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