PERFECT FOR: Office luncheons, potlucks, weeknight suppers, dieters.
MAKE AND TAKE: Assemble the salad and pack the dressing separately. Toss just before serving.
TIP: The key to this salad is the combination of sweet and tangy, soft and crunchy. So feel free to mix and match ingredients to achieve the same flavor-texture results. Substitute walnuts for the almonds and dried cranberries for the cherries, or try pecans and a can of drained mandarin orange segments.
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Spinach Cherry Salad
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 (10 ounce) bag spinach leaves, washed
1 tablespoon finely chopped red onion
1/2 cup dried cherries
3 tablespoons cider vinegar
1 tablespoon granulated sugar
1 tablespoon poppy seeds
3 tablespoons olive oil
Salt and pepper to taste
- Heat a small, dry frying pan over medium heat.
- Add the almonds and toast, stirring frequently, until fragrant and golden, about 4 minutes. Transfer the almonds to a bowl to cool.
- In the same hot pan, toast the sesame seeds until fragrant and golden, about 1 minute. Transfer to a separate small bowl.
- Place the spinach leaves in a serving bowl. Top with the red onion, dried cherries and cooled almonds.
- To the bowl with the sesame seeds, stir in the vinegar, sugar and poppy seeds. Whisk in the olive oil and season to taste with salt and pepper.
- At serving time, pour the dressing over the salad and toss.
Makes 6 servings. The quantities are easily doubled for a crowd.
Hands on: 10 minutes
Total time: 20 minutes
Per serving: 216 calories (61 percent from fat), 5g protein, 18g carbohydrates, 3g fiber, 16g fat (2g saturated), no cholesterol, 41mg sodium