Spinach Cranberry Almond Salad

Salad: 

1 large bag of baby spinach leaves

1/2 tbsp butter

1/2 cup slivered or sliced almonds (Trader Joes' has a great selection of nuts and they're usually a lot cheaper than regular grocery stores)

1/2 cup dried cranberries

2 tbsp strawberry jam (seeds are okay)

2 tbsp red wine vinegar

1/4 cup extra virgin olive oil

salt and pepper to taste

Directions: Melt butter in skillet on med-low heat.  Add almonds and toast until lightly brown, stirring constantly (once they start to turn brown, remove from heat or they will quickly burn).  Toss almonds and cranberries with spinach leaves.  Combine jam, vinegar, oil and a little salt and pepper to make the dressing. Add dressing to the salad and toss until all spinach leaves are lightly coated.  For us, you can store the dressing on the side so the spinach doesn't get soggy!

Submitted by: Leslie E.