Spinach Salad w/ Caramelized Onion-Cranberry Dressing
½ lb. Red Dog Spinach
1 Tbls. butter
2 cups thinly sliced Red Dog Onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped
1 Tbls. sugar
1/2 tsp. salt
1/2 tsp. grated orange rind
Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp. Pour over spinach and serve.
You can make the dressing a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.