Spinach Salad with Dried Cranberries and Almonds

Name: Spinach Salad with Dried Cranberries and Almonds
Yield: serves 4
Ingredients: 3 tablespoons olive oil; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon salt; Freshly ground black pepper to taste; One 5-ounce bag (about 8 cups) baby spinach; 1/2 cup dried cranberries; 1/2 cup chopped roasted salted almonds

December 9, 2011

This is Brooke’s favorite kind of salad—nutty and sweet (just like her dear husband maybe?). It’s a light, tasty side that goes with just about anything, but especially with a rich dish, like Sautéed Ravioli with Cheese and Bread Crumbs (page 166) or Buttery Chicken “Scampi” Pasta (page 106).

Recipe notes

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