Jamie Oliver's Cranberry Spinach Salad
A sweet and satisfying summer salad that can be eaten all year long!
Ingredients
- 1 tablespoon butter
- 3/4 cup almonds blanched and slivered
- 1 pound baby spinach
- 1/2 to 1 cup dried cranberries*
- 2 tablespoons sesame seeds toasted
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons onion minced
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup avocado oil**
Instructions
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and avocado oil.
- In a large bowl, combine the spinach with the toasted almonds and cranberries and toss with the dressing.
Notes
*Add as little or as many cranberries as you like. The original recipe calls for 1 cup, but I think that's too much.
**The original recipe uses vegetable oil, which is fine to use if you can't find avocado oil.
**The original recipe uses vegetable oil, which is fine to use if you can't find avocado oil.