Keeping with the theme of what I served for dinner when friends came, I present to you this salad.
I originally made this salad to take to family Christmas 2011. I took home an empty bowl. I thought it was so pretty in the pictures in the magazine, and you could put it together before going, and combined a whole bunch of things I loved in one bowl. Other people thought it was tasty too.
As opposed to Christmas with 25 other people, there were only 4 of us eating this Saturday night. The 6 year olds each ate 1 leaf of spinach. We had some apples and cranberries left in the bottom of the bowl with some dressing. I plan to add new spinach and almonds tomorrow to mix and stir. It will still be good.
I present to you now Kraft's Layered Jewelled Spinach Salad:
2 Granny Smith apples, cored and chopped2 Tbsp. lemon juice1/2 c dried cranberries8 c packed baby spinach leaves1 c Shredded Parmesan Cheese.1/2 c Pure Kraft Refrigerated Creamy Balsamic Dressing1 c red onion rings1/2 c chopped roasted almonds
1. Toss apples with lemon juice; drain. Place in 4-L glass bowl. Add cranberries; mix lightly.
2. Layer with spinach, cheese, dressing and onions.
3. Refrigerate 4 hours. Add nuts just before serving; mix lightly.From Kraft Canada