' Dunham Cellars - Valentine Salad

Valentine Salad

DUNHAM CELLARS WINE CLUB - FEBRUARY 2016

VALENTINE SALAD

~Jacquie Roach, Dunham Cellars Controller

Ingredients:

Salad
• 8 cups spinach leaves, cleaned and dried
• 1 avocado, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup pumpkin seeds
• 1 cup pomegranate seeds -OR- ½ cup dried cranberries

Dressing
• 3 Tablespoons cranberry juice concentrate
• 3 Tablespoons rice wine vinegar
• 2 Tablespoons Dunham Cellars Lewis Vineyard Riesling
• 1 ½ teaspoon Dijon mustard
• ¼ teaspoon freshly ground pepper
• ½ cup canola or vegetable oil

WINE PAIRING:

2013 Lewis Vineyard Riesling

COOKING INSTRUCTIONS:

Stem spinach and tear into bite-sized pieces. Place in a large bowl. Add avocado and red onion. Combine cranberry juice concentrate, vinegar, wine, mustard, pepper and oil in a jar with a tight fitting lid. Shake until well-blended. Drizzle over salad. Sprinkle pumpkin seeds and pomegranate seeds or dried cranberries over salad. Toss gently and serve.

Serves 6