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5 from 5 votes

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
Prep Time10 minutes
Cook Time5 minutes
Passive Time0 minutes
Total Time15 minutes
Servings: 2
Author: Francine Lizotte
Course: Appetizers, Salads & Dressings, Vegetables & Sides
Cuisine: Fusion
Keyword Dairy Free, Gluten Free, Healthy, Light Meal, Low Sodium/No Sodium, Quick & Easy, Vegan & Vegetarian, Vegetables

Ingredients

VINAIGRETTE

  • 1 tbsp. extra virgin olive oil tips & tricks
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. granulated sugar

SALAD

  • 1/4 cup blanched slivered almonds tips & tricks
  • 1/4 cup dried apricots, quartered
  • 1/4 cup dried cranberries
  • 3 to 4 cups baby spinach leaves, washed and drained
US Customary - Metric

Directions

VINAIGRETTE

  • In a container, combine oil, vinegar and sugar (always the same equal amount for these 3 ingredients); close and shake vigorously. Transfer to the refrigerator.

SALAD

  • Place washed spinach leaves in a large salad bowl; set aside.
  • In a small skillet, toast almonds over medium heat until golden brown, tossing often, about 5 minutes
  • Add them to spinach. Add apricots, cranberries and pour in dressing. Gently toss to coat and serve immediately.