Makes 6 Servings

8 Cups spinach leaves, cleaned & dried
1 Avocado thinly sliced
¼ Cup thinly sliced red onion
4 Tblsp. cranberry juice concentrate
4 Tblsp. rice wine vinegar
1 ½ Tsp. Dijon mustard
¼ Tsp. freshly ground black pepper
½ Cup canola oil
1 Cup pomegranate seeds

Directions

Stem spinach, tear into bite-size pieces. Place avocado and onion over spinach. Combine cranberry juice concentrate, vinegar, mustard, pepper, and oil in a jar with a tight-fitting lid. Shake until well blended. Sprinkle pomegranate seeds over salad, toss gently, and serve.