This is Brooke’s favorite kind of salad—nutty and sweet (just like her dear husband maybe?). It’s a light, tasty side that goes with just about anything, but especially with a rich dish, like Sautéed Ravioli with Cheese and Bread Crumbs (page 166) or Buttery Chicken “Scampi” Pasta (page 106).
Recipe information
Yield
serves 4
Ingredients
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper to taste
One 5-ounce bag (about 8 cups) baby spinach
1/2 cup dried cranberries
1/2 cup chopped roasted salted almonds
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Step 2
In a separate bowl, combine the spinach, dried cranberries, and almonds. Pour the dressing over the salad and toss to combine.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
