From CCNM’s Simply Healthy Cookbook, 2002
2 Tbsp. raw almonds, chopped
6 cups spinach leaves
2 Tbsp. raisins
1 Tbsp. red wine vinegar
½ tsp. salt
¼ tsp. pepper
¼ cup unrefined olive oil
Heat oven to 300ºF. Spread almonds on a baking sheet and toast in the oven until golden, about 10 minutes. Pull stems from the spinach and wash leaves. Place spinach in a salad bowl with the raisins and almonds. Bring vinegar, salt and pepper to a boil in a small saucepan. Reduce heat to medium. Add oil and warm gently, do not boil. Pour the warm dressing over the spinach, toss and serve immediately.
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