Pasta Risotto & You

By Nancy Caivano


Spinach and Apple Salad
with Butter Toasted Almonds

Serves 6


1 onion, minced
3 tbsp apple cider vinegar
3 tbsp white wine vinegar
Salt and Pepper
1/2 cup olive oil
3 tbsp sugar, divided
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 both vinegars in a small bowl. Mix in 2 tbsp sugar. Gradually whisk in olive oil. Season to taste with salt and pepper.

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.


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This page created June 1999