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December 28, 2007 / Tony

Spinach and Apple Salad with Crispy Almonds

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In an attempt to lighten my diet a bit after the holiday feasts I attended, I decided to have salad for dinner.  This recipe was very good.  The original can be found here

Spinach and Apple Salad with Crispy Almonds

2 T minced onion

1 1/2 T apple cider vinegar

1 1/2 T white wine vinegar

dash paprika

2 1/2 T sugar

1/4 olive oil

1 T butter

1/3 cup blanched slivered almonds

1 10 oz bag fresh spinach

1 apple, diced (peeled if desired)

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

This is a nice, tart salad with the wonderful accent of the sugared almonds.  Really, you could eat the almonds all by themselves.  The apples add a nice crunch as well.  I modified the recipe from the original to reflect the fact that I hate overdressed salads.  To my mind, a salad should be lightly dressed with just enough salad dressing to flavor the salad.  Too much dressing and a salad just becomes too heavy, which destroys the whole point of eating a salad. 

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