Spinach Salad With Pomegranate Dressing And Crispy Won Ton Croutons

• Croutons:
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 12 ounces won ton wrappers, cut into 1/4-inch strips
• 2 teaspoons vegetable oil
• Salad:
• 1/3 cup fresh orange juice
• 2 tablespoons pomegranate molasses
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 12 cups torn spinach (about 6 ounces)
• 1 cup thinly sliced red onion
• 2 (11-ounce) cans mandarin oranges in light syrup, drained

1. Preheat oven to 400u0b0.
2. To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat. Place won ton strips in a single layer on 2 baking sheets. Bake at 400u0b0 for 8 minutes or until crisp; turn strips once. Cool.
3. To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
4. Note: To disperse the oil over the won ton wrappers, shake them vigorously in a bag. They tend to clump together, but be patient. They will eventually separate.

croutons, ground cumin, ground coriander, salt, wrappers, vegetable oil, salad, orange juice, pomegranate molasses, extravirgin olive oil, salt, black pepper, torn spinach, red onion, mandarin oranges

Taken from www.myrecipes.com/recipe/spinach-salad-with-pomegranate-dressing-crispy-won-ton-croutons (may not work)