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Spinach Almond Salad
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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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