Cranberry Spinach Salad
Loading ...April 8th, 2012
Recipe by Udo Rosenberg, Gibsons, B.C.Photography by James TseFood Styling by David GrenierProp Styling by Lara McGraw
Servings
6Prep Time
5 minutesCook Time
5 minutesIngredients
- 1 tablespoon butter
- 3/4 Cups blanched and slivered almonds
- 10 Cups baby spinach
- 1 Cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 Cups granulated sugar
- 2 teaspoons minced shallots
- 1/4 teaspoons paprika
- 11/4 Cups white-wine vinegar
- 1/4 Cups cider vinegar
- 1/2 Cups vegetable oil
Directions
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
Nutrients per serving: 313 calories, 22 g fat, 4 g protein, 30 g carbs, 3 g fibre. Excellent source vitamin A and folate.
