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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Almond Cranberry Spinach Salad Recipe

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This recipe for Almond Cranberry Spinach Salad is from Julie's Favorites, volume 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
16 oz baby spinach
1 cup sliced almonds, toasted
1 cup dried cranberries
Small red onion, sliced
1 red or orange pepper, diced
8 oz goat cheese, crumbled

Sesame seed dressing:
1/4 cup white wine vinegar
2 Tbsp apple cider vinegar
3 Tbsp white sugar
1/2 cup olive oil
3 Tbsp maple syrup or honey
1 Tbsp finely minced shallot
2 Tbsp sesame seeds, toasted
Directions:
Directions:
For the dressing:
In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, and sesame seeds until mixture is well blended.

For the salad:
1. Soak dried cranberries in very warm water for about 30 minutes to re-plump them. Drain well.
2. Slice onions and separate into rings.
3. Dice pepper.
4. Add spinach, onions, peppers, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Add goat cheese and toss.

Serve immediately after adding dressing.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I love this salad! You can omit the cheese if vegan.

 

 

 

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