18 Dec Festive Spinach Salad With Cranberries
1 bag fresh baby spinach leaves
Balsamic Salad Dressing:
½ cup extra virgin olive oil
In a small bowl, place all the ingredients and thoroughly mix with a whisk.
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.
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.
• This salad is delicious when topped with freshly shaved parmesan cheese or crumbled feta cheese.
• Pairs well with a crisp Pinot Grigio or Chardonnay.