Pig out on leafy baby spinach topped with bacon, almonds, cranberries and feta cheese.
The feta and bacon give the salad a savory flavor, and the cranberries create a sweet and salty vibe with a tart nudge.
If you wanted to pair this with some vino, I would recommend a sparkling white wine.
Tip: I use store-bought balsamic reduction glaze, but if you wanted to get fancy and make it, check this out:
http://www.thenourishinggourmet.com/2014/01/how-to-make-balsamic-reduction-and-how-to-use-it.html
Serves: 2
Ingredients:
-3 cups of baby spinach
-4 pieces of pre-cooked bacon, crumbled
-¼ cup of slivered almonds
-¼ cup of dried cranberries
-¼ cup of feta
-¼ cup of balsamic glaze, drizzled
Directions:
Divide the spinach between two bowls, and sprinkle the crumbled bacon on each.
Sprinkle 2 tablespoons of almond, cranberries and feta per salad.
Drizzle with balsamic glaze.
