This spinach salad with budsamic vinaigrette is great for the mind and body. Spinach, toasted almonds and dried cranberries pair well with the cannabis-infused vinaigrette.
1 tablespoonbutter1 cup Budsamic Vinaigrette (see recipe)3/4 cupalmonds, blanched and slivered1 poundspinach, rinsed and torn into bite-size pieces1 cupdried cranberries1 cup grape tomatoes, sliced in half
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach and tomatoes with the toasted almonds and cranberries.
Store in fridge for up to 1 day in a bowl covered with plastic wrap.