Spinach Salad with Dried Cranberries


April 6, 2016

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1. Wash the spinach and place into a large bowl. Whisk in the balsamic vinegar, sea salt and raw honey, as well as the olive oil.

2. Toss in the spinach leaves with the dressing and arrange onto individual serving plates, sprinkling each salad with sliced almonds, dried cranberries and goats cheese. Serve and enjoy!


5-6 oz. of baby spinach leaves

1/4 cup of sliced almonds

1/4 cup of dried cranberries

2-3 oz of raw goat’s cheese

1/2 tsp raw honey (optional)

2 tbsps olive oil

1 tbsp vinegar

A pinch of sea salt


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