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.
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