Spinach, raisin and toasted almond salad

Sweet meets crunchy in this super simple salad.

Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 5 minutes or until toasted. Set aside to cool.
Place the oil, vinegar and sugar in a screw-top jar. Season with salt and pepper. Seal and shake until well combined.
Place the almonds, spinach, raisins and onion in a large serving bowl and toss to combine. Drizzle over the dressing and gently toss to combine. Serve.

Source

40g slivered almonds

2 tbsp extra virgin olive oil

3 tsp red wine vinegar

1/2 tsp caster sugar

150g baby spinach leaves

50g raisins

1/2 red onion, thinly sliced

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