Cranberry Spinach Salad With Fig Balsamic Vinaigrette
Yield: 4 servings
- ¼ cup fig balsamic vinegar
- ½ cup olive oil
- Salt to taste
- Pepper to taste
- One 6 ounce bag baby spinach
- 1 cup dried cranberries
- 1 cup slivered almonds, toasted
In a small bowl, whisk the balsamic vinegar and olive oil until emulsified.
Season with salt and pepper. In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.