Ingredients: 1 package (6 ounces) fresh baby spinach 1/2 cup shredded reduced-fat Swiss cheese 1/3 cup slivered almonds, toasted 1/2 cup pomegranate seeds DRESSING: 3 tablespoons canola oil 2 tablespoons sugar 2 tablespoons white vinegar 3/4 teaspoon poppy seeds 1/4 teaspoon salt 1/8 teaspoon ground mustard
Directions: In a salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.