Don’t be like Popeye the Sailor Man eating mushy and gross canned spinach just because you want to make camping salads using green veggies. This Cranberry And Toasted Almond Spinach Salad Camp Recipe is quick, easy and a real crowd pleaser … and … you can make the dressing in advance and refrigerate up to 2 days!
Serving a pile of the fresh stuff tossed with a sugary yet tart dressing and topped with some dried cranberries and toasted almonds is sure to be the rage at your Thanksgiving camping dinner feast!
Camp Cooking Tip: When cooking a big Thanksgiving meal at the campsite make it easy on yourself and don’t try to do everything all at once.
For this spinach salad, you can make the dressing in advance (at home or at the campsite) and store it for up to 2 days in a refrigerator or cooler … then just toss the spinach, cranberries and almonds with the dressing just before you sit down to dinner.
Use the smallest Food Storage Containers required to hold your food because bulk packages are not your friend when packing for transportation and storage on camping trips.
Just make sure the containers have tight-fitting lids to avoid spills.
How To Make Cranberry Almond Spinach Salad
Step 1. Toast the almonds. In small skillet, melt butter over medium heat; add almonds and stir until lightly toasted. Remove from heat, and let cool.
Step 2. Make the dressing. In sealable jar, add sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil-then shake vigorously till combined.
Step 3. Toss the salad. Just before serving, in a large bowl, toss spinach, toasted almonds, cranberries and dressing.
In addition to making this as a side for our Thanksgiving dinners, I like to make it for easy camping lunches during our summer trips too.
Print This Cranberry And Toasted Almond Spinach Salad Camp Recipe
Cranberry And Toasted Almond Spinach Salad Camp Recipe
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
- 1 tablespoon butter
- 3/4 cup almonds blanched and slivered
- 1 pound fresh spinach
- 1 cup dried cranberries
- In sealable jar, add sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil-then shake vigorously till combined. Refrigerate up to 2 days.
- In small skillet, melt butter over medium heat; add almonds and stir until lightly toasted. Remove from heat, and let cool.
- Toss the salad. Just before serving, in a large bowl, toss spinach, toasted almonds, cranberries and dressing.
Thanksgiving Dinner With All The Trimmings
This is one of the recipes we make when we are camping on Thanksgiving. See our entire menu on our Traditional Thanksgiving Dinner At The Campsite post.
Timing & Cooking Your Big Dinner
Get tips for cooking the big meal on our Thanksgiving Dinner At The Campsite With Camping For Foodies post.
How To Plan An Awesome Thanksgiving Camping Trip
Get trip planning help on our Easy Tips for a Thanksgiving Camping Trip post!
Cook Like A Pro With Camp Dutch Ovens
Check out our Dutch Oven Camp Cooking Tips post for more helpful info to cook like a pro with your camp Dutch oven!