Today is Earth Day, so today’s recipe will celebrate the many blessings from the Earth. It is also Wednesday, sacred to Mercury, so we’ll throw a few almonds for good measure. You can prepare the dressing and almonds ahead of time if you want to be able to serve this quickly.
Spinach and Apple Salad with Crispy Almonds
- ¼ cup minced onion
- 3 tbs apple cider vinegar
- 3 tbs white wine vinegar
- 2 tbs sesame seeds
- ¼ tsp paprika
- 3 tbs sugar
- ½ cup olive oil
- 2 tablespoons butter
- ¾ cup blanched slivered almonds (about 3 oz)
- 10 oz bag ready-to-use spinach leaves
- 2 medium Granny Smith apples, quartered, cored, thinly sliced
Mix onion, cider vinegar, white wine vinegar, sesame seeds and paprika in a small bowl. Mix in 2 tbs sugar. Gradually whisk in olive oil. Season dressing with salt and pepper to taste.
Melt butter in a heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tbs sugar over the almonds. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Pour almonds almonds into a bowl and cool.
Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serves 4.
Modified from a recipe on Epicurious.