Roots of a Southern Kitchen

I find this salad is perfect to eat any time of the year! Tanner’s aunt Amy is notorious for bringing this to many family meals, but no complaints from me! The cranberries are sweet, almonds are crunchy, and the dressing ties it all together so well! I bet some feta cheese crumbles would take it to a whole new level.

Ingredients:

• 16 oz baby spinach
• 1 cup toasted almond slivers
• 1 cup dried cranberries

Dressing:

• 1/4 cup white wine vinegar
• 2 T apple cider vinegar
• 3 T sugar
• 1/2 cup olive oil
• 3 T honey
• 1 T minced shallot

Steps:

1. Whisk together dressing until sugar is dissolved.
2. Pour over spinach, almonds, and cranberries. Toss and serve!