Turkey Day Fave (Cranberry-Almond Spinach Salad)

Webster's definition of Thanksgiving: the act of giving thanks and expressing gratitude through prayer. My definition of Thanksgiving: a day to indulge in lots and lots of good American food. Thanksgiving is a day that one can eat as much as they please without being judged, so why not enjoy the food we eat? That is why this year I decided to prepare a salad that was sure to make a second round around the table.

Thanksgiving is the start of fall cooking, therefore cranberries are all the rage in many of the side dishes; including spinach salads. It was a must to add cranberries for it's a popular favorite among many traditional Americans, as well are warm and toasty slivered almonds. This salad pairs between sweet-tang which comes from fresh, squeezed orange juices spritzed within the dressing and dried up cranberries sprinkled through out the baby spinach.

Ingredients:  (makes for large families)

2 packages fresh baby spinach

1 cup crumbled feta cheese

1/4 small red onion, thinly sliced

1 cup dried cranberries

1/2 cup roasted or toasted almonds

1 cup balsamic vinaigrette salad dressing

4 tablespoons orange juice

LETS COOK!

pick off every single stem from each leaf of the baby spinach (yes, this is very tedious). Place spinach in a serving bowl and add the cheese, onion, and cranberries. Thinly slice almonds and add to bowl as well.

In separate bowl combine balsamic vinaigrette salad dressing and orange juice. mix well together and pour over salad mixture when ready to serve.

Toss entire mixture together, and try to leave most of the cheeses, onion slices, almonds, and cranberries on top of spinach.

Serve and enjoy. (very simple, yet very good!)