Tuesday, December 7, 2010

Almond Cranberry Spinach Salad

Prepare the candied almonds and dressing the night before. When it is time for dinner, quickly combine the ingredients and you'll be good to go.

Almond Cranberry Spinach Salad

3/4 cup slivered almonds
1/2 cup sugar
1/2 tsp cinnamon
Pinch salt

1 Tbsp sesame seeds
1/2 Tbsp poppy seeds
1 tsp dried minced onion
1/8 tsp paprika
1/4 cup white sugar
2 Tbsp white wine vinegar
2 Tbsp cider vinegar
1/4 cup vegetable oil

1 bag spinach, torn into pieces
Dried cranberries

Put almonds, sugar, cinnamon, and salt into a thick-bottomed saucepan. Cook over medium heat, stirring constantly, until sugar melts and caramelizes. When almonds are well-coated, pour almonds onto a sheet of wax paper and use a rubber spatula to spread them into a single layer.

T0ast sesame seeds by putting them into a small frying pan and cook over medium heat, stirring constantly, until sesame seeds are lightly brown.

Combine sesame seeds, poppy seeds, minced onion, paprika, sugar, vinegars, and oil in a small bowl. Whisk well. Refrigerate overnight.

Just before serving, put spinach onto salad plates, top with cranberries and candied almonds. Pour dressing over the top.


Lisa said...

Yum - I tried these last night and they were delicious!