Cranberry and Almond Salad

Cranberry and Almond Salad
  • Type
    Salads
  • Difficulty
    Easy
  • Flavor
    Savory
  • Estimated Time
    7 Minutes

Ingredients

  • Onion
    Onion
  • Cranberry
    Cranberry
  • California Poppy
    California Poppy
  • Avocado
    Avocado
  • Spinach
    Spinach
  • 2 teaspoons of Onion (minced)
  • 1 cup of Cranberry (dried)
  • 1 tablespoon of California Poppy (seeds)
  • 1/2 cup of Canola Oil (vegetable)
  • 1/2 cup of White Sugar
  • 1/4 cup of Vinegar (white wine)
  • 1/4 cup of Apple Cider Vinegar
  • 2 tablespoons of sesame seeds (toasted)
  • 1/4 teaspoon of Paprika
  • 1/2 Avocado (sliced)
  • 3/4 cups of Almond (blanched, slivered)
  • 1/2 pound of Spinach (rinsed, torn into bite size pieces)

Directions

Famed for their ability to treat urinary tract infections, such as cystitis, cranberries are also succulent and high in vitamin C, adding a burst of flavor to this nutritious almond salad.

  1. In a saucepan, cook and stir almonds over a medium heat until lightly toasted. Remove saucepan from heat.(3 minutes)
  2. In a mixing bowl, whisk sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.(2 minutes)
  3. Toss with spinach just before serving. To serve, arrange in a bowl and top with almonds, avocado, and cranberries.(2 minutes)

This salad is best eaten immediately so that the spinach remains leafy and fresh.