Sunday, 18 March 2012

• Cranberry Almond Spinach Salad

  This is a guest post from ChowTimes.

  Minoo served the Fettuccine with Mushroom Cream Cheese Alfredo Sauce with a side salad of Cranberry Almond Spinach Salad.

  
  The Cranberry Almond Spinach Salad has a nice balance of sweet and sour plus chewiness from the dried cranberries and crunchiness of the toasted almonds.

  Ingredients

  • 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

  Serves 8

  
  Instructions

  
  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.
  
  

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