The nights are drawing in. The air is getting crisp, .leaves are falling and the holidays will soon be upon us. Many of us will be thinking of planning the holiday meal. This easy. festive and tasty salad will not only delight your guess, but also add a decorative touch to any holiday table.This beautiful captivating salad made with the seasonal cranberries, toasted almonds , eggs and honey mustard dressing , has the sweet tangy favors of devil eggs, a ever so slight taste of cranberry sauce, but with the crunch of Chinese noodles, I say it makes for a very interesting fare. I found these cut little cookie cutters at Target and they fired up my imagination! I used the fall maple leaf in this recipe
INGREDIENTS
This recipe serves 2
5oz or 1 bag of baby spinach
1 or 2 diced cold hard boil egg
2-3 slices of cheese ( I used a blend of colbey jack)
1-2 tablespoons dry cranberries
1-3 tablespoons toasted almonds
2-4 tablespoons honey mustard dressing or sweet onion Dijon vignette
A handful of Chinese noddles.
salt and pepper to taste
Cut out your cheese using the maple leaf cookie cutter, and set aside
Place the baby spinach or salad greens a large bowl
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Dice your cold hard boiled egg, and toss egg into the spinach in salad bowl, toss in the almonds and cranberries
Add your salad dressing to the bowl and toss salad till blended
Divide between two plate, sprinkle a handful of crispy noodles over the top of each salad.
place cheese cut outs on salad making a nice arrangement
Serve immediately
