Pasta, Risotto and You

By Nancy Caivano


Spinach and Apple Salad
with Sugared Almonds

Serves 6



1 onion, minced
3 tbsp. apple cider vinegar
3 tbsp. white wine vinegar
4 tbsp. sugar, divided
1/2 cup olive oil
Salt and Pepper
2 tbsp. butter
3/4 cup almonds, blanched and slivered
1 large head spinach, washed well,
   stems removed, leaves torn into
   bite size pieces
2 Granny Smith apples, peeled and sliced



Combine onion and vinegars in a small bowl. Whisk in 2 tbsp. sugar. Gradually whisk in olive oil. Season to taste with salt and pepper, and whisk well.

Melt butter in a large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2-3 minutes. Sprinkle remaining 1 tbsp. sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool.

Combine spinach and apples in a large bowl. Toss with enough dressing to coat. Mix in almonds. Serve immediately, passing remaining dressing.


Pasta Risotto and You


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This page created November 2000

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