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Spinach, raisin and toasted almond salad

  • 0:05 Prep
  • 0:05 Cook
  • 8 Servings


  • 40g (1/4 cup) slivered almonds
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons red wine vinegar
  • 1/2 teaspoon caster sugar
  • 150g baby spinach leaves
  • 50g (1/4 cup) raisins
  • 1/2 red onion, thinly sliced


  • 1
    Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 5 minutes or until toasted. Set aside to cool.
  • 2
    Place the oil, vinegar and sugar in a screw-top jar. Season with salt and pepper. Seal and shake until well combined.
  • 3
    Place the almonds, spinach, raisins and onion in a large serving bowl and toss to combine. Drizzle over the dressing and gently toss to combine. Serve.

Source: taste.com.au


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