Make this refreshing and delicious roasted almond and spinach salad with baby spinach leaves, garlic, almonds, cranberries, feta cheese, mustard sauce, lemon juice, white vinegar, and Del Monte extra-virgin olive oil.
Cup baby spinach leaves
Cup roasted almonds sliced
cup dried Del Monte cranberries
Cup feta cheese crumbled
TBSP mustard sauce
TBSP finely minced garlic
TBSP freshly squeezed lemon juice (from about 1/2 lemon)
TBSP white vinegar
cup Del Monte extra virgin olive oil
Cup white sugar
To make candied roasted almonds for the salad,in a pan on low heat, melt sugar slowly. It will first melt and then turn into a dark brown goop.
Keep stirring and let it turn a deep dark caramel color. Don’t let it burn. Keep the flame on low, add water and stay away because there will be a bubbling eruption. The sugar will harden and form crystals.
Slowly heat the mixture until the sugar crystals dissolve and keep stirring it. This will take around 10 mins. Let this cool and set aside. Do not worry about the consistency it will be like thick honey or molasses.
Meanwhile, dry roast the almonds in a pan for a minute or so to slightly roast them.
Stir in warm almonds in the sugar syrup and swirl to coat almonds with the syrup.
Arrange a foil paper on a baking sheet and immediately spread coated almonds onto prepared foil. (Take care not to touch them caramelized sugar is extremely hot).
Cool completely, then chop roughly or break into small pieces. Store airtight up to 4 days.
To make dressing, place mustard sauce and garlic in a medium bowl. Gradually whisk in lemon juice, vinegar, and Del Monte Olive oil to make a smooth mixture. Set aside till required.
Place spinach in a salad bowl. Sprinkle Del Monte cranberries and candied almonds.
Pour dressing over the salad. At last, sprinkle the crumbled feta cheese.