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Red, White and Blue Salad With Pomegranate Vinaigrette

Red White and Blue Salad from the bistro
This salad is loaded with antioxidants and makes a great light salad for those hot days in the summer. Serve it with a side of grilled Italian bread and crisp Sauvignon Blanc. Bon appetite!

  • 6 cups washed spinach leaves
  • ½ cup blueberries
  • ½ cup strawberries
  • ½ cup gorgonzola cheese crumbles
  • ¼ red onion cut into rings
  • Pomegranate vinaigrette (recipe follows)

Arrange spinach on plate. Top with the berries and the cheese. Add onion rings on top for garnish. Drizzle vinaigrette over the top.

 Pomegranate vinaigrette

  • 1 oz rice wine vinegar
  • 8 oz extra virgin olive oil
  • 4 oz pomegranate juice
  • 1 Tablespoon chopped onion
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon chopped garlic

Combine all ingredients in a bowl except for the olive oil. With a wire whip slowly add the olive oil until blended.


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