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Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

By Angie McGowan |

With summer right around the corner, I’ve been on the lookout for quick and healthy meals that won’t go straight to my hips. Swimsuit season is all too close, and I’m still trying to lose a few more pounds before we’re visiting the beach and water parks every other weekend. This beautiful salad recipe from POM Wonderful is not only healthy, but would also be perfect for entertaining.

POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette
Time to Table: 20 Minutes Prep, 30 Minutes Marinating
Servings: 4 Main Dish Servings and ⅔ Cup Dressing

Ingredients
Vinaigrette
¼ cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
teaspoon black pepper
⅛ teaspoon cinnamon

Salad
Juice from 2-3 large POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
cup granulated sugar (optional)
4-5 cups fresh spinach leaves
1 cup thinly sliced fennel
1 cup thinly sliced red onion

Garnish
Fennel ferns

Preparation

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh pomegranate juice.*

Peel and section tangerines.

Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.

Drain tangerines; reserve ⅓ cup of the marinade for vinaigrette.

Mix ⅓ cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container.

Divide spinach, fennel and red onion on 4 salad plates.

Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving.

Garnish with fennel ferns.

Notes:
* For 1 cup of juice, cut 2 to 3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Image and recipe: POM Wonderful

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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One thought on “Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

  1. icon package says:

    Clearly, many thanks for the information.

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