 | I have been making this salad for years. I served it at one of my first ever dinner parties and I have served it often with our Thanksgiving dinner. I prep the dressing in advance, just be sure to slice the apples right before serving so they do not brown. The almonds do stick together after they cool, but they are easily broken up for serving. The recipe comes from Epicurious, my go to recipe site from back in the day. My friend Courtney even took the leftover salad home with her from the dinner party, so I think that makes it a success! |
¼ cup minced onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
2 tablespoons sesame seeds
¼ teaspoon paprika
3 tablespoons sugar
½ cup olive oil
2 tablespoons butter
¾ cup blanched slivered almonds (about 3 ounces)
1 10- ounce bag ready-to-use spinach leaves
2 medium-size red-skinned apples, quartered, cored, thinly sliced
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.
| Pin It Now! |
No comments:
Post a Comment