Recipe by Udo Rosenberg, Gibsons, B.C.
Photography by James Tse
Food Styling by David Grenier
Prop Styling by Lara McGraw
First published in Wish May 2008
Cranberry Spinach Salad
Ingredients (Serves 8)
|3/4||cup blanched and slivered almonds|
|10||cups baby spinach|
|1||cup dried cranberries|
|2||tbsp toasted sesame seeds|
|1||tbsp poppy seeds|
|1/2||cup granulated sugar|
|2||tsp minced shallots|
|1/4||cup white-wine vinegar|
|1/4||cup cider vinegar|
|1/2||cup vegetable oil|
- In a skillet, melt butter. Stir in almonds and cook until lightly toasted. Remove from heat; let cool.
- In a large bowl, combine spinach with toasted almonds and cranberries.
- In another bowl, whisk together remaining ingredients and toss with spinach to serve.
Nutrients per serving: 313 calories, 22 g fat, 4 g protein, 30 g carbs, 3 g fibre. Excellent source vitamin A and folate.