Cranberry Almond Spinach Salad

• Vegetarian
• Gluten free

• Produce

  • 16 oz Baby spinach
  • 1 cup Cranberries, dried
  • 1 tbsp Shallot

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 tbsp Poppy seeds
  • 2 tbsp Sesame seeds, Toasted
  • 3 tbsp White sugar

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/2 cup Olive oil
  • 1/4 cup White wine vinegar

• Nuts & Seeds

  • 1 cup Almonds, toasted

Found on cookingclassy.com

Ingredients

• 16 oz baby spinach
• 1 cup almonds, toasted
• 1 cup dried cranberries
• 1/4 cup white wine vinegar
• 2 Tbsp apple cider vinegar
• 3 Tbsp white sugar
• 1/2 cup olive oil
• 3 Tbsp honey
• 1 Tbsp finely minced shallot
• 2 Tbsp sesame seeds, toasted
• 1 Tbsp poppy seeds (optional)

Directions

• For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds (your sesame seeds should look more golden than mine - I didnt toast mine long enough) and optional poppy seeds until mixture is well blended.
• For the salad:
• Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.
• Recipe source: adapted from Allrecipes