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Salad Simanim

Directions

In a small bowl, whisk together pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside. Place spinach on a large platter as the salad base. Artfully arrange apples, carrots, and beets on the spinach. Sprinkle with pomegranate seeds. Drizzle the pomegranate juice and honey dressing over the top. Season with salt and pepper to taste.

Ingredients

  • ⅓ cup pomegranate juice
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 pound baby spinach, washed and dried
  • 1 Gala or Pink Lady apple, cored and thinly sliced
  • 1 large carrot, peeled and made into ribbons using peeler
  • 1½ cup quartered cooked beets
  • ¼ cup pomegranate seeds
  • Kosher salt
  • Freshly ground black pepper
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