Spinach-Pomegranate Salad with Poppyseed Dressing and Gardein Crispy Tenders|Sponsored Post

This salad is delightful!  I just made this up today and I am really proud of this creation.  It has a few components but is fairly easy to assemble once everything is prepared.  It is packed full of iron from the spinach with loads of vitamin C from the Pomegranate seeds to aid in absorption.  The Gardein Crispy Tenders have 35% of your daily B12 in just 2 tenders. Tossed in a creamy poppyseed dressing topped with lightly sauteed mushrooms and sprinkled with homemade ‘parm’, this vegan salad lacks NOTHING!  And it’s really, really pretty

Ingredients:

2 cups packed baby spinach

6 crimini mushrooms, sliced and lightly sauteed in a teaspoon of olive oil

1/4 cup pomegranate seeds

3 Gardein Crispy Tenders cooked according to the directions on package and cut on the diagonal

2 tablespoons Creamy Poppyseed Dressing

1-2 Tablespoons Cashew-Nooch ‘Parm’

Directions:

Toss the spinach and poppyseed dressing together in a large bowl and then place on a large dinner plate.  Add the pomegranate seeds and sauteed mushrooms on top.  Lean the diagonally cut tenders around the sides and sprinkle generously with the cashew-nooch mixture.  Voila!

~The Vegan Project

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