Sunday, March 6, 2011

Spinach Salad

I almost forgot to take a picture!  It was so tasty!
I made this salad today for Ethan's Baptism.   I first had this salad at a party with my mom.  Her friend Patti held the secret ingredient to one of the best salads ever.   I've made some changes to the salad itself to include some of my favorite things, however, the dressing recipe has remained untouched.    It seriously is the best!

What you need for the salad:
  • 1 bag of fresh spinach 
  • 1 pound of strawberries
  • 1 pint of raspberries
  • 2 avocados
  • 2 cups almonds
  • 1/2 sugar
What you need for the dressing:
  • 1 cup of oil
  • 1/2 cup of red wine vinaigrette
  • 1/2 cup of sugar
  • 1 tablespoon of almond extract
  • salt & pepper to taste
For the salad:
Wash your spinach and dry off all excess water (or just pat them dry).   Wash your strawberries and slice them into fourths.   Wash your raspberries.  Dice your avocados into cubes.  Mix all of these ingredients in a large bowl.  

For the candied almonds:
Prepare a piece of wax paper close by to put your almonds on once they are finished.  Put 1/2 cup of sugar in a frying pan and turn the gas on high.   Continuously stir the sugar until it starts to liquefy.  As soon as it turns to a light brown liquid add the almonds and coat them as much as you can.  Then, carefully, spread out the almonds on the wax paper and let them cool.   The sugar will be extremely hot so be careful!   After they have cooled off, break them apart and add them to the salad!

For the dressing:
Mix the oil, red wine vinaigrette, sugar, almond extract in a container.  Tightly close the container and shake it up!   Add to the whole salad or serve on the side!

Feel free to add to chicken too.   Another fabulous addition if you want to add some protein.   Let me know if you try it or try it and come up with a different combination!


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