Jamie's Cranberry Spinach Salad
I toast the sesame seeds in a dry, non-stick skillet until they are golden, grate the onion, use dry-roasted almonds, and skip the sugar/vinegar combo and just use balsamic vinegar. Usually I make a half batch, but even then, reduce the amount of balsamic vinegar to 1/3 cup. Also, I prefer olive oil to vegetable oil. I've used Romaine for this, also. Almost as yummy, but not quite. I also have substituted raisins for the cranberries, it's OK, but not as good, and nice for a change if you basically start eating this salad every single night like I have.
So good I really have trouble eating salad any other way.
4 users found this review helpful
Nov. 28, 2011