Ingredients
1/2
cup whole berry cranberry sauce
1/4
cup vegetable oil
2
tablespoons orange juice
2
tablespoons honey
2
tablespoons balsamic vinegar
1/4
teaspoon salt
1
bag (10 oz) fresh baby spinach leaves
2
avocados, peeled, pitted and sliced
1
tablespoon orange juice
1/2
cup pomegranate seeds
Preparation
In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.
