by Nancy Caivano
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.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created May 2001
Copyright © 1994-2017,