Spinach, Pomegranate & Orange Salad with Quick Pickled Red Onions
Prep: 15 minutes plus standing • Serves: 4
1 tablespoon PICS granulated sugar
2-1/2teaspoons kosher salt
1/2cup thinly sliced red onion
1/4cup Filippo Berio® Balsamic Vinegar
2 tablespoons fresh orange juice
1 tablespoon orange marmalade
1/4teaspoon McCormick® ground black pepper
1/3 cup Filippo Berio® California Extra Virgin Olive Oil
1 container (5 ounces) Full Circle baby spinach
1 medium navel orange, peeled and cut crosswise into 1/4-inch-thick slices
1/2cup pomegranate arils
1/3 cup chopped and toasted pecans
1. In medium bowl, whisk apple cider vinegar, sugar, 2 teaspoons salt and 1 cup 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 ½ 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, 3g Protein
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.