Spinach and Apple Salad with Crispy Almonds

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Spinach and Apple Salad with Crispy Almonds

 

Recipe By :Nancy Currey, Bon Appétit, June 1997, 148

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup minced onion

3 tablespoons apple cider vinegar

3 tablespoons white wine vinegar

2 tablespoons sesame seeds

1/4 teaspoon paprika

3 tablespoons sugar

1/2 cup olive oil

2 tablespoons butter

3/4 cup blanched slivered almonds

10 ounces ready-to-use spinach leaves

2 medium red apples - quartered -- cored & thinly sliced

 

 

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika

in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil.

Season dressing to taste with salt and pepper.

 

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until

almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon

sugar over. Stir until sugar melts and begins to turn golden, about 2

minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can

be prepared 4 hours ahead. Cover separately and let stand at room

temperature.)

 

Combine spinach and apples in large bowl. Toss with enough dressing to coat.

Mix in almonds. Serve salad, passing any remaining dressing separately.

 

Can be prepared in 45 minutes or less.

 

Makes 6 to 8 Servings.

 

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