Cranberry And Toasted Almond Spinach Salad Camp Recipe

Cranberry And Toasted Almond Spinach Salad - Camping For Foodies .com

Prep Time: 15

Cook Time: 2

Total Time: 17

Servings: Servings

Author: Kim Hanna

Camping For Foodies Sides Camping Recipes: Cranberry And Toasted Almond Spinach Salad Camp Recipe.

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Ingredients

Dressing

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

Almonds

1 tablespoon butter
3/4 cup almonds blanched and slivered

The Salad

1 pound fresh spinach
1 cup dried cranberries

Instructions

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.

Notes

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.

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Nutrition Information