Cranberry Spinach Salad with Fig Balsamic Vinaigrette

• 1/4 cup J. Olive Co. Fig balsamic
• 1/2 cup J. Olive Co. EVOO
• Salt and pepper
• One 6-ounce bag baby spinach
• 1 cup dried cranberries
• 1 cup toasted slivered almonds

Directions:

1. Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
2. In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

Original recipe and image found at Cooking Channel