Baby Spinach And Tangerines With Pomegranate Vinaigrette
10 oz bag of prewashed spinach
½ pound mixed baby greens (salad mix)
3 tangerines, Satsuma or other seedless variety
¼ cup red wine vinegar (good quality)*
¼ cup balsamic vinegar
1/3 cup fresh or bottled pomegranate juice
1 ½ tsp cornstarch
1 tsp sugar
pinch of cinnamon
¼ tsp salt
¼ tsp black pepper
1 tablespoon extra virgin olive oil
Wash the greens and spinach well and dry in a lettuce spinner. Chill the greens until just before serving. Peel the tangerines and remove as much pith as possible. Cover and chill until ready to serve. In a small, shallow pan bring the vinegar up to a simmer. Dissolve the cornstarch in the juice with the sugar and other seasonings. Stir the cornstarch mixture into the vinegar and simmer until just starting to thicken. Remove from the heat and stir in the oil. Chill until ready to use. Use a fork to whisk the dressing before tossing the salad.
This dressing will become quite thick if you keep it longer than a day. Roast some vegetables and toss them with your leftover dressing for a wonderful salad. Serve cold or room temperature.
* I make my own vinegar by pouring all my bits of leftover wine into a barrel and keeping it on an enclosed porch all year. Just before the winter holidays I heat it in a large heavy bottomed stockpot with some cinnamon, star anise, crystallized ginger and preserved kumquats (available at Asian Markets). It makes this salad! The cinnamon I’ve included in this recipe helps duplicate this flavor.
Yield: 6-5 oz
Per Serving: Calories 91;Fat 2.6 gm; Saturated fat <1 gm; Cholesterol 0 mg; Sodium 161 mg; Carbohydrate 15.5 gm; Fiber 5.8 gm; Sugars12.4 gm; Protein 2.1 gm; Vitamin A 360 RE; Vitamin C 32 mg; Calcium 71 mg; Iron 3.9 mg. This recipe is 25% fat.
Weight Watcher Points – 1 Point