Cranberry Spinach Salad

Cranberry spinach salad - square.png


1/3 cup sliced Almonds
1 lb. fresh Spinach, rinsed and torn into bite size pieces
1 cup dried cranberries

2 tsp. salt
1 tsp. granulated garlic (or powder)
1 ¼ cup white sugar
2 Tbsp. Ground mustard
¾ tsp. Black pepper
1 tsp. Paprika
½ cup hot water
¼ cup apple cider vinegar
¼ cup vegetable oil


Toast almonds lightly in a non-stick frying pan over medium heat. Then let cool. Next toss spinach and cranberries with the sliced almonds in large bowl.

Mix together dressing ingredients in a 2 quart microwave safe bowl. Heat 1-2 minutes until dissolved. Cool and then keep refrigerated. Toss with spinach mixture just before serving.

Servings: makes 16 oz.

Note: We recommend when you buy a bag of sliced almonds, toast the whole bag immediately and store them in the freezer. Then when ready to use in salad it is quick and easy to throw together.

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