Saleh’s Plate · By Saleh Alkhalifa

The Christmas Salad

Name: The Christmas Salad
Cuisine: North American
Ingredients: 8 cups spinach leaves, cleaned and dried; 1 avocado, thinly sliced; 1 cup red onion, thinly sliced; ½ cup pomegranate seeds; ½ cup dried cranberries; 4 tablespoons cranberry juice concentrate; 4 tablespoons rice wine vinegar; 1½ teaspoons Dijon mustard; ¼ teaspoon freshly ground pepper; ½ cup canola or vegetable oil

Cook The Christmas Salad with Saleh’s Plate.

Ingredients

8 cups spinach leaves, cleaned and dried
1 avocado, thinly sliced
1 cup red onion, thinly sliced
½ cup pomegranate seeds
½ cup dried cranberries

Dressing

4 tablespoons cranberry juice concentrate
4 tablespoons rice wine vinegar
1½ teaspoons Dijon mustard
¼ teaspoon freshly ground pepper
½ cup canola or vegetable oil

Instructions

Stem the spinach and tear into bite-sized pieces. Place in a large salad bowl. Layer the thinly sliced avocado and red onion over the spinach.
In a jar with a tight-fitting lid, combine cranberry juice concentrate, vinegar, Dijon mustard, pepper, and oil. Shake well until the mixture is emulsified.
Drizzle the dressing over the salad. Gently toss to coat. Sprinkle pomegranate seeds or dried cranberries on top and serve immediately.