2 tsp. butter
1/4 C. slivered/sliced almonds
1/2 Lb. fresh washed spinach leaves
1/2 C. dried cranberries or ‘craisons’
2 oz. crumbled feta, gorgonzola, or blue cheese (your choice)
2 Tbs. sugar
1 tsp. minced red onion or shallot
1/4 C. wine vinegar (optionally champagne, sherry, or cider vinegars)
2 Tbs. balsamic vinegar
1/3 C. extra virgin olive oil (more or less depending on your preference of acidity)
pinch of sea salt
fresh cracked pepper to taste
optional: 1/4 C packaged chow mein noodles
or, sliced grilled chicken breast for a luncheon salad
Wash spinach, spin dry, tear into bite sized pieces and place in large salad bowl
Melt butter in small skillet and lightly toast almonds. Set aside to cool
Make dressing: whisk together sugar, vinegars, salt, minced onion, olive oil
Add the almonds, cranberries, and crumbled cheese to the spinach, drizzle with the dressing and toss together, serve immediately.
Serves 4
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