Lenten salad with spinach, dried cranberries and almonds
4 servings
60 minutes
The lean salad with spinach, dried cranberries, and almonds is a refined combination of flavors and textures that captivates with its freshness and lightness. This salad embodies the elegance of European cuisine, where each detail harmoniously complements the other. The dish's history is linked to the search for balanced lean nutrition: rich spinach adds freshness, sweet cranberries provide a delicate tartness, and toasted almond flakes add a crunchy texture. The aromatic dressing with notes of sesame, poppy seeds, vinegar, and spices gives the salad richness, making it an ideal addition to a light lunch or dinner. This salad is perfect as a standalone dish or as a side to main lean treats, adding sophistication to every meal.
1
In a pan over medium heat, heat 1 tablespoon of vegetable oil and add the almonds. Roast, stirring, until golden brown. Let cool.
- Vegetable oil: 0.3 glass
- Almond flakes: 90 g
2
In a large bowl, mix torn spinach leaves, nuts, and cranberries.
- Fresh spinach leaves: 450 g
- Almond flakes: 90 g
- Dried cranberries: 130 g
3
In a small bowl, mix sesame, poppy seeds, sugar, chopped onion, paprika, both vinegars, and vegetable oil.
- Roasted sesame: 2 tablespoons
- Poppy: 1 tablespoon
- Sugar: 0.5 glass
- Onion: 15 g
- Paprika: 0.3 teaspoon
- Apple cider vinegar: 0.3 glass
- White wine vinegar: 0.3 glass
- Vegetable oil: 0.3 glass
4
Dress the salad before serving and mix well.
- Vegetable oil: 0.3 glass