Recipe courtesy of Hidden Valley

Cranberry Almond Spinach Salad

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  • Total: 11 min
  • Prep: 10 min
  • Cook: 1 min
  • Yield: 4 Servings
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Ingredients

Directions

  1. 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
  2. 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
  3. 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
  4. 4. Season with freshly ground black pepper to taste.
Katie Lee Biegel

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