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Apple, Cranberry, Almond Salad With Apple Cider Vinaigrette Dressing

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Cuisine Salads

Ingredients
  

  • 8 oz Spinach or combination of spinach & mixed spring greens
  • 1 Fuji or Honeycrisp Apples Thinly sliced
  • 1/2 Cup Dried Cranberries or Raisins Unsweetened
  • 1 Red Bell Pepper Chopped
  • 1 Medium Red Onions Thinly sliced
  • 3/4 Cup Almonds Sliced or Whole almonds
  • APPLE CIDER DRESSING
  • 3-4 TBSP Apple cider vinegar
  • 1/4 Cup Honey
  • 1/2 tsp Salt
  • 2 TBSP Sweet onions Diced
  • 3/4 Cup olive oil

Instructions
 

  • Place all salad dressing ingredients in a high speed blender, blend on high for 1-2 minutes.
  • Using low to medium heat saute almonds in butter or coconut oil for 2-3 minutes. Watch closely because you do not want to burn the almonds or butter, it ruins the taste. Also I like using sliced almonds because it results in extra crispiness.
  • Next mix all the salad ingredients. Add dressing right before serving.
  • You may make salad ahead of time, store in refrigerator in airtight container or wrap salad bowl with saran wrap.
  • This makes a big salad. Therefore I make half the recipe if it's just for my husband & I, but it still lasts for 3-4 meals. Since we eat it over a 3-4 days, I only add the salad dressing to the amount that we are going to eat that same day. ENJOY!

Notes

  1. I like the tart taste of cranberries, but I have a hard time finding unsweetened cranberries. I did finally find apple sweetened cranberries at whole foods, which I really liked.
  2. Recipe Video