Sunday, 18 March 2012
Minoo served the Fettuccine with Mushroom Cream Cheese Alfredo Sauce with a side salad of Cranberry Almond Spinach Salad.
- 1 tablespoon butter
- 3/4 cup slivered almonds
- 1 pound spinach, rinsed and torn into bite-sized pieces or 1 box of pre-washed baby spinach
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 2 tablespoons poppy seeds
- 1/2 cup granulated sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
Source: this recipe is adapted from Jamie Oliver
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
Add the dressing to the salad just before serving.