On these Halloween-themed ice cream cookie sandwiches, I utilized chocolate to create a screaming ghost face design purely to play on words.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon butter
- ¾ cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- ½ cup vegetable oil
- ½ cup white sugar
- ¼ cup cider vinegar
- ¼ cup white wine vinegar
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 2 teaspoons minced onion
- ¼ teaspoon paprika
Instructions
- Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
- Dotdash Meredith Food Studios
- Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
- Dotdash Meredith Food Studios
- Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 58 mg |
| Sugars | 23 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Easy with a unique taste and crunch. I added turkey bacon finely chopped on top just to add protein. A family favorite now.
Made this recipe several times I have never had anyone say a bad thing about it. It’s just that good!
Excellent salad
I made this and took it to a meeting. Everyone LOVED it!! I had to share the recipe and I had to promise to make it for the next meeting!! Thank you for the recipe!! 🙂
My husband wanted to make something different for a potluck we were going to. Well now every time we go to any event this is requested every time ! It’s delicious! Bravo Jamie
DELICIOUS
Have made it over & over again. Always asked to bring it to friends & family gatherings!!!
TLDR: The dressing is too sweet so add less sugar and definitely add blue cheese crumbles. I was really unsure about the dressing. After a few hours in the fridge, I went to pour it onto the salad and the vinegar smell seemed overpowering, but it doesn’t taste overly vinegary. I love anything sweet, but the dressing was too sweet even for my taste, which I would’ve thought was impossible. Next time, I’ll cut down on the sugar. I added blue cheese crumbles and I can’t imagine the salad without them. They add a tang & saltiness that offsets the sweetness of the cranberries and dressing. I’ll definitely make it again.
So I got this recipe from the allrecipes magazine for my bday and we love this salad! It’s really yummy. One odd thing I’ve noticed is the web version and the magazine version are different in a few ways. The dressing calls only for 2 tbsp of the vinegars, sugar and only a 1/4 cup oil. It , also only used 1/3 cup of almonds not the 3/4, I’m making more tonight thank you for an awesome recipe that we’ll use many more times.
I have made this recipe several times, always for large groups. I have been asked for the recipe by multiple people at every event I’ve taken it to! At Thanksgiving, my sister (who is the foodie and best chef of the family) was eating my salad and one she made. She said, “I like your salad better than my salad. I’m going to need this recipe.” Haha— high praise!!
I halved the sugar. That’s it. Delish recipe!
I’ve made this salad for years and it never fails to be a hit. Never any leftovers!
Great, but I cut the sugar by 2/3s . There is plenty of sweetness with the cranberries. No need to add those empty calories.
This is hands-down the best version of this salad I’ve ever made. I think the secret is toasting the almonds, which really adds a depth of umami flavor to the whole thing. I made it exactly as written with the exception of the poppy seeds, which I didn’t have on hand. Others have said that they drastically cut back on the sugar. I think the sweetness is needed, but the quantity of dressing was quite a bit more than I felt was needed for the amounts of the other ingredients. I made the dressing according to the recipe, dressed the salad with about 1/3 of the dressing and refrigerated the rest. It’s a matter of personal taste, of course, but I thought it was perfect that way. I’ve made the salad two more times using the leftover dressing. Thank you for a delicious recipe!
This is good just as it is written. I toasted the almonds and sesame seeds together, used red wine vinegar instead of white wine vinegar because that’s what I had. My hubby, who is not a salad lover, liked it a lot.
Delicious! Thank you
Cut the sugar if you want to–I used 1/4 cup and the recipe didnt suffer. Also used Olive Oil. This is delish!!! We add boiled egg slices sometimes and mushrooms sometimes. Enjoy!!
Made this for Xmas Day dinner and it was a hit. The only change I made was to add oranges – cut into segments and those segments halved. I also added a very small amount of sliced red onion because I felt it needed a little more color and more ingredients. The dressing is very good.
This was a hit with my guests! Highly recommend. Will make this again and again this winter.
Came out perfect and delicious, my daughter loved the smell of the roasting of almonds while making this dish. Two thumbs up!!!
I love this salad exactly as described. I also love it with half the sugar, feta, carrots, roasted chickpeas….just about any addition is delicious.