INGREDIENTS
8 cups
Baby spinach
1 1/2 tbsp
Orange, zest
1 cup
Pomegranate, juice
1/2 cup
Pomegranate seeds
6 oz
Raspberries, fresh
3/4 cup
Red onion
1
Shallot, small
2 cups
Watermelon
1 tbsp
Agave syrup
1 tbsp
Balsamic vinegar
1/8 tsp
Mustard, stone-ground
1 dash
Salt and pepper
1/2 cup
Olive oil, extra virgin