Pasta, Risotto and 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
3 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. 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.


Progressive Meal Courses

Appetizer Recipes
First Course Recipes
Second Course Recipes: Main Courses
Third Course Recipes: Side Dishes
Fourth Course Recipes: Salads
Final Course Recipes: Desserts

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Copyright © 2001, Nancy Caivano. All rights reserved.


This page created May 2001

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