Cranberry Spinach Salad 蔓越莓菠菜叶沙拉

It is perfect for every day meal or dinner party and only takes 10 minutes to put together. And you get to enjoy your homemade salad dressing. Makes sense to pre-make the salad dressing and leave it in the fridge – it helps you  focus time and efforts on preparing other dishes for the home dinner/party.

 Serves 3-4,

  • 200g                                    baby spinach or spinach (leaves only),菠菜叶
  • 2 tablespoons                   almonds, blanched and slivered,杏仁片
  • ½ tablespoon                    butter黄油
  • 3 tablespoons                   dry cranberry,蔓越莓干

For the dressing

  • 2 tablespoons                   white wine vinegar白葡萄酒醋
  • 2 tablespoons                   cider vinegar苹果醋
  • 2 tablespoons                   vegetable oil
  • 2 tablespoons                   caster sugar
  • ½ teaspoon                       yellow onion, minced
  • 1/8 teaspoon                     paprika (optional)匈牙利红椒粉
  • 1 tablespoon                     white sesame seeds, toasted白芝麻


  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.IMG_0849
  2. To make the dressing, use a medium bowl, whisk together the sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.FullSizeRender
  3. In a large bowl, combine the spinach with the toasted almonds and cranberries.



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