|
INGREDIENTS:
1 tablespoon butter
2/3 cup blanched and slivered almonds*
1/4 cup sesame seeds
1 (16-ounce) package pre-washed baby spinach
1 cup dried cherry-flavored cranberries**
1/2 medium red or white onion, thinly sliced
3 tablespoons seasoned rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup vegetable oil
1 tablespoon chopped fresh flat-leaf parsley
WHAT TO DO:
In a small skillet, melt butter over medium heat. Add almonds and sesame seeds and cook, stirring constantly, until golden brown in color. Remove from heat; set aside and cool.
In a large salad bowl, combine the spinach with the toasted almonds, sesame seeds, cranberries and sliced onion.
In a small mixing bowl, whisk together the rice vinegar, sugar, salt and pepper, slowly add the vegetable in a stream while constantly whisking until fully incorporated.
Toss spinach salad with the dressing just before serving.
Makes 6 servings.
*Substitute with pine nuts, if desired.
**Substitute with regular dried cranberries, if desired.
|
