Cranberry Spinach Salad With Fig Balsamic Vinaigrette

Country music group Little Big Town's Kimberly Schlapman shares her recipe for salad made with baby spinach, cranberries and toasted almonds dressed with fig vinegar and olive oil.

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Yield: 4 servings

Ingredients

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

Directions

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.

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