Spinach Salad With Gorgonzola, Cranberries, Almonds And Honey Garlic Vinaigrette

• FOR THE SALAD:
• 4 cups Fresh Baby Spinach
• 1 Tablespoon Crumbled Gorgonzola Cheese
• 1 Tablespoon Dried Cranberries
• 1 Tablespoon Sliced Toasted Almonds
• 2 Tablespoons Honey Garlic Vinaigrette (recipe Below)
• FOR THE HONEY GARLIC VINAIGRETTE:
• 1/3 cups Apple Cider Vinegar
• 1/2 cups Canola Or Vegetable Oil
• 3 cloves Garlic, Minced Finely Or Grated On A Microplane
• 2 Tablespoons Honey
• 1 teaspoon Dijon Mustard
• 1 pinch Salt
• 1 pinch Pepper

1. For the salad:
2. Throw everything into a bowl and toss it together. Fresh cherry tomatoes would probably be delightful in this as well! Also, I really do measure out all of the tablespoons of ingredients everyday; it's easy to get heavy-handed with it all, but these have proven to be the perfect measurements for me!
3. For the vinaigrette:
4. Pour all ingredients into a pint-size Mason jar with a lid and shake vigorously to combine. You can certainly whisk it all together in a bowl and store however you see fit. I haven't had it last in our house more than a week because I eat it all, but I would say you can probably store it in the fridge for 2 weeks.

salad, spinach, gorgonzola cheese, cranberries, almonds, honey garlic, honey garlic, apple cider vinegar, canola or, garlic, honey, dijon mustard, salt, pepper

Taken from tastykitchen.com/recipes/salads/spinach-salad-with-gorgonzola-cranberries-almonds-and-honey-garlic-vinaigrette/ (may not work)