INGREDIENTS
1
bag baby spinach
2
firm but ripe Bartlett pears, sliced
3/4 cup
pomegranate arils
1/2 cup
dried cranberries
1/2 cup
crumbled feta cheese
2/3 cup
toasted chopped walnuts
Dressing:
1/4 cup
apple cider
3 tbsp
olive oil
1 1/2 tbsp
honey
1 tsp
dijon mustard
salt and pepper