1 Package (6oz) fresh Baby
Spinach
1/2 cup reduced-fat shredded
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
In a salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the oil, sugar, vinegar, poppy seeds, salt and mustard; cover and process until blended. Just before serving, drizzle dressing over spinach mixture; toss to coat evenly.
I just mixed my dressing up in a small bowl with a whisk and used the sugar, but next time I will try Splenda. This salad was delicious.
To make the seeds easier to get out and less mess,,, cut the crown off, score it into quarters and place in very cool water for 5-6 minutes. Then while under water remove the membranes and skin. Dry seeds on paper towels.
Nutrional Analysis:
1 cup dressed salad equals 149 calories, 11g Fat(1 g saturated), 4 mg cholesterol, 150 mg sodium, 9g carbohydrate, 2 g fiber, 5 g protein.
Would be less carbs with Splenda.
It will be on our Christmas table this year and a few times before then,,,,,,, lol!
Happy Cooking, Cuddles 
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