Cranberry Spinach Salad

[Guest guest]

Cranberry Spinach Salad

 

 

Servings: 8

 

Ingredients:

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

 

 

Directions:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in

butter until lightly toasted. Remove from heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and

cranberries.

3. 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.

 

 

 

 

 

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