Jeremy and I enjoyed this salad for dinner last night and it was so good that I just had to share the recipe. We both were impressed at how light and fresh it was. We added chopped up grilled turkey burgers to make it a dinner, but you could do sliced grilled chicken breasts for a more formal dinner salad or crumbled bacon. I think feta, gorgonzola or blue cheese would be a nice addition also. You could also substitute pine nuts, pecans or walnuts for the almonds, and use regular balsamic, white wine or another type of vinegar in place of the white balsamic. Basically this is a great base recipe and can easily be altered by what you have in your pantry or what your taste prefers. (I cut the sugar and oil from the original recipe in half to lighten up the dressing and omitted the butter that was involved in toasting the nuts). Enjoy!
Cranberry Spinach Salad
-1/2 cup slivered almonds, toasted (in oven for 10 minutes at 350)
-1 pound baby spinach
-1 cup dried cranberries
-2 Tablespoons sesame seeds, toasted (in oven for 10 minutes at 350)
-1/4 cup white sugar
-2 teaspoons minced onion
-1/4 teaspoon paprika
-1/2 cup white balsamic vinegar
-1/4 cup olive oil
Combine the almonds, spinach and cranberries in a bowl. In another bowl whisk together the remaining ingredients to make dressing. Toss dressing with salad just before serving.
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