BAY LIFE LIVING
founder/designer/chief editor - Steven Vitali
Cran-Apricot California Salad
2 Servings
- 1/4 cup blanched slivered almonds
- 1 tbsp. extra-virgin oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. white sugar
- 1/4 cup dried apricot, quartered
- 1/4 cup dried cranberries
- 3-4 cup baby spinach leaves, washed
In a small saucepan over medium heat, place almonds and sauté until they turn light brown in color. Remove from heat and let cool
In a small container, combine oil, vinegar and sugar*. Put the lid on and shake well until well incorporated. Transfer to refrigerator until ready to serve.
To assemble the salad, place baby spinach leaves in a large salad bowl and add apricots and cranberries. Pour dressing over and sprinkle with toasted almonds. Gently toss and serve immediately.
*Footnote: If you want to increase the servings, keep in mind that oil-vinegar-sugar are always the same equal amount (i.e. 2 tbsp. each)