April 8th, 2012
Recipe by Udo Rosenberg, Gibsons, B.C.Photography by James TseFood Styling by David GrenierProp Styling by Lara McGraw
In a skillet, melt butter. Stir in almonds and cook until lightly toasted. Remove from heat; let cool.
In a large bowl, combine spinach with toasted almonds and cranberries.
In another bowl, whisk together remaining ingredients and toss with spinach to serve.
Nutrients per serving: 313 calories, 22 g fat, 4 g protein, 30 g carbs, 3 g fibre. Excellent source vitamin A and folate.