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Spinach Salad with Pomegranate-Poppy Seed Dressing
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Description
A fresh spinach salad, topped with fruit and poppy seed dressing with a twist. Perfect for a light lunch.
Ingredients
- 1 whole Apple, Cored And Chopped
- ½ whole Pineapple, Chopped
- 1 whole Kiwi, Peeled And Cut
- ¼ pounds Red Seedless Grapes, Washed
- 1 bag (about 6 Oz. Bag) Spinach Leaves, Washed
- 1 container (6-8 Oz. Container) Greek Fat Free Plain Yogurt
- _____
- FOR THE DRESSING:
- ½ cups Sugar
- 1 teaspoon Dry Mustard
- ½ cups Pomegranate-infused Vinegar
- 1 teaspoon Salt
- 1 cup Canola Oil
- 1 Tablespoon Poppy Seeds
Preparation
Combine all fruit in a large mixing bowl, combine.
For the dressing:
Mix sugar, dry mustard, vinegar and salt with a hand blender or mixer until blended. Slowly add oil while mixing on low to low-medium speed. Stir in poppyseeds.
To serve, arrange spinach leaves flat on a serving plate. Top with fruit and a big spoonful of Greek yogurt. Drizzle with poppyseed dressing. 
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