Monday, August 9, 2010
It's Time For Salad
This salad, though not my all-time favorite, is still good. It’s easy to make and is elegant enough to serve at a special gathering.
1 pkg washed, baby spinach (a mix of spinach, red lettuce, and a bit of romaine would work nicely)
¼ medium red onion, sliced thin (I also chopped the slices into little bits.)
1 lb. mushroom, washed & sliced thin
1 C. dried cranberries
½ C. sliced sugared almonds
½ C. fresh lemon juice
½ C. sugar
1 TBSP Dijon mustard
2 TBSP vegetable oil
Salt & pepper to taste
Combine in a jar and shake well. Pour over the salad, or serve on the side.
Combine ¼ C. sugar & almonds in a heavy skillet over medium heat. Stir constantly till sugar melts & coats nuts, and nuts are slightly toasted. Spread on foil to cool.