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Cranberry Spinach Salad

Name: Cranberry Spinach Salad
Total time: 10 min
Yield: 8
Cuisine: British
Ingredients: about 250g baby spinach; 50g dried cranberries; 100g slivered almonds; 1 tbsp butter; 4 tbsp extra virgin olive oil; 4 tbsp white wine vinegar; 1 tbsp honey; 4 sprigs spring onion, finely sliced; 1 tbsp paprika; 1 tbsp sesame seeds; 1 tbsp poppy seeds; sea salt and freshly ground black pepper to taste

This salad is different and so easy to make

Posted by: kim
On: 18/06/2010

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
about 250g baby spinach		More products
50g dried cranberries		More products
100g slivered almonds		More products
1 tbsp butter	Available only in our Edinburgh shops	More products
4 tbsp extra virgin olive oil	Awaiting stock	More products
4 tbsp white wine vinegar		More products
1 tbsp honey		More products
4 sprigs spring onion, finely sliced	Awaiting stock	More products
1 tbsp paprika		More products
1 tbsp sesame seeds		More products
1 tbsp poppy seeds		More products
sea salt and freshly ground black pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.

Method

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and allow to cool.
In a large bowl, combine the spinach with the cooled almond slivers and cranberries.
In a medium bowl, whisk together the olive oil and white wine vinegar. Add the honey, spring onion, paprika, sesame seeds and poppy seeds. Season with sea salt and freshly ground black pepper to taste.
Toss with the salad just before serving.