Spinach Almond Salad

• FOR THE DRESSING:
• 1/4 cups Granulated Sugar
• 1/2 cups Vegetable Oil
• 1/4 cups White Wine Vinegar
• 3/4 teaspoons Salt
• 1-1/2 Tablespoon Dry Minced Onion
• 3/4 teaspoons Dry Mustard
• 1/2 teaspoons Celery Seed
• FOR THE SALAD:
• 1 cup Sliced Almonds
• 1 teaspoon Granulated Sugar
• 18 ounces, fluid Fresh Baby Spinach
• 1/2 heads Purple Cabbage, Thinly Sliced
• 6 ounces, weight Dried Mixed Berries
• 1 cup Dried Cranberries

1. Combine dressing ingredients in a Mason jar. Tighten on the lid and shake vigorously. Chill for 2 hours.
2. Place almonds and sugar in a medium pan over medium high heat and toast for 2-3 minutes or until lightly golden brown. Move almonds around the entire time to avoid burning. Transfer to a plate to cool completely.
3. In a large bowl toss together spinach, cabbage, berries and almonds together with a little dressing. Drizzle with more dressing if needed. Serve immediately.

dressing, ubc, vegetable oil, ubc, salt, onion, mustard, celery, salad, almonds, sugar, spinach, purple cabbage, berries, cranberries

Taken from tastykitchen.com/recipes/salads/spinach-almond-salad/ (may not work)