Festive Spinach Salad With Cranberries

The Salad:

1 bag fresh baby spinach leaves
1 ripe (but firm) avocado (peeled and diced)
½ cup dried cranberries
½ cup “sliced” toasted almonds
½ cup English cucumber (peeled and diced)

Balsamic Salad Dressing:

½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Fresh ground pepper and salt to taste

In a small bowl, place all the ingredients and thoroughly mix with a whisk.

Toasted Almonds:

In a small skillet over medium heat, add olive oil and the almonds. Toast the almonds for 2 to 3 minutes until golden brown. While cooking, constantly stir and turn the almonds over. Sprinkle with salt to taste.

Prepare Salad:

In a medium bowl, toss the spinach, all ingredients (except toasted almonds), and a small amount of dressing before plating. Finish the salad by topping it with almonds and serve with extra dressing on the side.

Diva Tips:

• This salad is delicious when topped with freshly shaved parmesan cheese or crumbled feta cheese.

• Pairs well with a crisp Pinot Grigio or Chardonnay.