Salad with Budsamic Vinaigrette

Name: Salad with Budsamic Vinaigrette
Ingredients: 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

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.

HERB

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.