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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 18, 2011
This recipe is great! It's really simple and sophisticated. I found it too sweet though, so next time I will halve the amount of sugar. To make it vegan, instead of using butter to toast the almonds I used Burgundy cooking wine. It have a nice depth to the almonds. I used white vinegar, but I'm not sure if its white wine vinegar. I used a red onion for the onion, since it is more tangy and less bitter when uncooked. I used extra virgin olive oil instead of vegetable oil to make it healthier, and while the olive oil flavor doesn't always work I found it did very well here! I will definitely make this recipe again! Thank you.
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The Best Fresh Tomato Salsa

Reviewed: Nov. 11, 2011
I made this without the onion, as I find raw onion - even red onion - to be quite sharp. My sister tasted it and liked it, but found it difficult to scoop up with a tortilla, so I put 2/3 in a food processor, and returned it to the bowl. It tasted great! I also later found out that I accidentally added flat-leaf parsley instead of cilantro. It worked well, and actually added a nice sort of sweetness to it. I will try to make a variation of this fresh salsa every time now.
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