I’m sure I don’t have to lecture anyone when it comes to salad. We all know we should eat some salad every day to keep our metabolism functioning properly and help keep us healthy, but we don’t always do just that. One salad in particular that I think we should have every day is baby spinach leaves. This “superfood” is packed with nutrients, anti-inflammatory and anti-cancer agents etc. Unfortunately, not everyone likes the taste of spinach. The recipe I’m sharing with you today will definitely change your mind on spinach and you will be eating more in no time.
It’s surprising how a little dried fruit, nuts and a simple dressing can elevate this quick and easy salad. In this recipe, I add both dried apricots and cranberries but you can always had other dried fruits that you might prefer such as dried blueberries, currants, raisins etc.
Just so you know, you don’t need to add any butter or oil in the sautépan when toasting the almonds because they have enough of their own natural oils and will toast up just fine on their own. Just watch them closely so they don’t toast too much and burn.
Bon Appétit!

Prep Time
10 minutes
Cook Time
5 minutes
Passive Time
Cran-Apricot California Salad
This simple Cranberry Apricot California Salad is loaded with nutrients. It's very flavorful and will please even your picky eaters. This recipe was featured in Bay Life Living Magazine issue #4 - California