The Pioneer Woman Tasty Kitchen
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Spinach Almond Salad

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Level: Easy

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Description

This Spinach Almond Salad is the perfect cobmination of tangy, toasted and crunchy! Perfect on its own or served on the side.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Granulated Sugar
  • ½ cups Vegetable Oil
  • ¼ cups White Wine Vinegar
  • ¾ teaspoons Salt
  • 1-½ Tablespoon Dry Minced Onion
  • ¾ teaspoons Dry Mustard
  • ½ teaspoons Celery Seed
  • FOR THE SALAD:
  • 1 cup Sliced Almonds
  • 1 teaspoon Granulated Sugar
  • 18 ounces, fluid Fresh Baby Spinach
  • ½ heads Purple Cabbage, Thinly Sliced
  • 6 ounces, weight Dried Mixed Berries
  • 1 cup Dried Cranberries

Preparation

Combine dressing ingredients in a Mason jar. Tighten on the lid and shake vigorously. Chill for 2 hours.

Place almonds and sugar in a medium pan over medium high heat and toast for 2–3 minutes or until lightly golden brown. Move almonds around the entire time to avoid burning. Transfer to a plate to cool completely.

In a large bowl toss together spinach, cabbage, berries and almonds together with a little dressing. Drizzle with more dressing if needed. Serve immediately.

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