Ingredients
16 oz Baby Spinach
1 cup of Slane Toasted Almonds
1 cup of Dried Cranberries
Drizzle with Lemon Dressing to Taste
16 oz Baby Spinach
1 cup of Slane Toasted Almonds
1 cup of Dried Cranberries
Drizzle with Lemon Dressing to Taste
LEMON DRESSING
3 tablespoons of Olive Oil
2 tablespoons of Lemon Juice 1⁄2 teaspoon of Oregano
1⁄2 teaspoon of Minced Garlic
SLANE TOASTED ALMONDS
8 tablespoons butter
1/4 cup honey
2–3 tablespoons hot sauce
1/2 cup Slane Irish Whiskey
1 tablespoon kosher salt
1 heaping teaspoon garlic powder 8 cups Raw Almonds
Cooking Instructions
1. Pour all ingredients into a jar with a lid.
2. Shake vigorously.
3. Let stand for 10 minutes to allow herbs and flavours to blend.
4. Shake again. It’s ready to use!
5. Preheat the oven to 300 degrees F.
6. In a small saucepan combine butter, honey, whiskey, hot sauce, garlic and salt.
7. Stir to combine and bring to boil. Simmer for 3 minutes.
8. Remove from heat and pour over raw almonds in a larger bowl.
9. Coat the almonds thoroughly and pour onto a baking sheet.
10. Spread almonds into a single layer and roast for 30/40 minutes.
11. Stirring occasionally.
12. Remove from the oven and allow to cool. Eat within two weeks.
13. Label, date. Shelf Life 3 weeks.