Cranberry Almond Spinach Salad

4 Reviews
  • Prep 10 m
  • Cook 1 m
  • Total 11 m
Servings: 4



  1. 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
  2. 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine. Season with freshly ground black pepper to taste.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Cranberry Almond Spinach Salad is rated 4.3 out of 5 by 4.
Rated 4 out of 5 by from Add bacon and hardboiled egg I like a warm spinach salad, and so I added crisp bacon bits and hard boiled egg to this recipe
Date published: 2014-02-12
Rated 3 out of 5 by from Not really a bad dish. Thought it would be better than it was
Date published: 2014-02-01
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