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
Spring | No Cook | Greens | Vegetarian | Salads | Dressings | Mother's Day Brunch | All categories...
food
Cranberry Spinach Salad
Ingredients (Serves 8)
| 1 | tbsp butter |
| 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 | tsp paprika |
| 1/4 | cup white-wine vinegar |
| 1/4 | cup cider vinegar |
| 1/2 | cup vegetable oil |
Instructions
- 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.
Nutritional information
Nutrients per serving: 313 calories, 22 g fat, 4 g protein, 30 g carbs, 3 g fibre. Excellent source vitamin A and folate.
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