Craisin Salad Recipe With Spinach And Almonds (2024)

Craisin Salad With Spinach And Toasted Almonds

Last Sunday our extended family got together for a potluck-type Easter dinner. I decided to bring the Fleming’s Steakhouse Potatoes from my earlier Easter dinner post and one of my favorite salads — a Craisin Salad.

Before I started preparing my dishes, I did what I usually do, hopped onthe website to get the recipe. Imagine my surprise when I did a search for the craisin salad recipe and it didn’t come up! I could have sworn I had posted about this dried cranberry salad before, but I guess it was just wishful thinking.

Today I am rectifyingthis situationbecause it’s a really delicious recipe, but more importantly because I have come to rely on this website as my “recipe book” and I must make it as complete as possible! :-)

The Best Craisin Salad Recipe

Ingredients

For the salad:

• 2 bunches of fresh spinach
• 1 small red onion, thinly sliced
• 2 pears (or apples), thinly sliced
• 1/2 cup slivered almonds, toasted
• 1/2 cup shaved parmesan cheese
• 1 cup craisins (dried cranberries)

For the dressing:

• 1/2 to 1 cupolive or canola oil (canola has a lighter taste)
• 1/2 cup red wine vinegar
• 1 tsp dry mustard
• 1/2 cup sugar
• 1 tsp salt

Directions

I prefer to give the spinach a cold water bath before making this salad. It helps to get all the dirt out (spinach is notorious forhaving lots of dirt and grit in it) and also helps crisp the leaves. I bought spinach to make this salad last Saturday and left it out on the counter overnight. In the morning it was all sad and wilty! After a 20minute bath in cold water it was better than when I bought it!

While the spinach is in the “bathtub,” make the dressing. Add the oil, dry mustard, vinegar, salt, and sugar to a medium-sized bowl and whisk together.

Put the craisins in a small bowl and add a couple of tablespoons of the dressing. This will help soften them up a bit before you add them to the salad. This is a good time to toast the almonds as well. Don’t worry about the spinach, it is getting happier and happier as it soaks!

Toss the slivered almonds into a dry skillet over low heat. Stir occasionally until they are nicely browned and toasty. (Watch them carefully! I burned my first batch and ALMOST burned the second!) Let cool.

After soaking the spinach in cold water for 15 – 20 minutes,I shake most of the water out of it with my hands and then throw the spinach in a clean pillow case, tie it shut, and throw it in the clothes dryer on “air dry” (NO HEAT!) for about 60seconds. Works like a charm! (A salad spinner would also work, but you will probably have to split it up into a couple spinbatches.)

At this point you can take the stems off spinach (or leave them on, personal preference) and place the clean, dry spinach in a bowl that islarge enough to toss in. This recipe makes a LOT ofsalad!

Add cheese, onion, pear, almonds, & craisins. I like to slice the red onion and pears very thinly on my mandoline slicer, but you can also dice them. Again, personal preference.

Pour on half the dressing and toss everything together. Continue adding dressing to taste, then serve immediately. (Don’t toss with the dressing until just before serving, or it will get soggy.) So happy to have this family favorite in my online“recipe book,” and I hope your family enjoys it as well! :-)

Do you have a favorite cranberry salad or craisin salad?