Cranberry Spinach Salad
PrepTime: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Makes 8 servings
Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds.
1 Tbsp butter
3/4 cup almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 Tbsp toasted sesame
1 Tbsp poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
- In a medium saucepan, melt butter over medium heat.
Cook and stir almonds in butter until lightly toasted.
Remove from heat, and let cool.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
Toss with spinach just before serving.