This salad supplies more than half your day’s need for the B vitamin, folate, the entire day’s need for vitamin A, and hefty doses of vitamin C, iron, magnesium, calcium, and antioxidants. It also is rich in lutein and zeaxanthin, two compounds shown to protect eyes from vision loss.
Ingredients:
Dressing:
1 cup (250 mL) pomegranate juice
1 tbsp (15 mL) balsamic vinegar (Pomegranate vinegar is the best)
1 ½ tbsp (22.5 mL) orange zest
1 tbsp (15 mL) agave syrup
1 small shallot, minced
1/8 tsp (0.5 mL) stone-ground mustard
½ cup (125 mL) extra-virgin olive oil
salt and pepper to taste
Salad:
8 cups (2 L) baby spinach (one 6-oz (175g) bag or carton)
¾ cup (175 mL) diced red onion
2 cups (500 mL) diced watermelon (placed on paper towel to drain excess fluid)
1 clamshell (6 oz (175g)) fresh raspberries
½ cup (125 mL) pomegranate seeds
Directions:
1. Place juice in a small saucepan over medium-high heat and simmer until reduced to about 3 tbsp (45 mL) and liquid is a thick syrup. Set aside. When cool, add remaining dressing ingredients, from vinegar to salt and pepper. Whip. Set aside for flavours to blend. Makes about ¾ cup.
2. Place spinach in a large serving bowl. Top with onion, watermelon, raspberries, and pomegranate seeds. Divide onto 4 salad places and drizzle with dressing.
Makes 4 servings.
Per Serving: 443 Calories, 29.6 g Total Fat, 4 g Saturated Fat, 0 Trans Fat, 59 mg Sodium,
34.6 g Carbohydrate, 6.6 g Fibre, 25.3 g Sugars, 4 g Protein
Source: watermelon.org
