Cranberry Spinach Salad
|Almonds||3⁄4 Cup (12 tbs) (Blanched And Slivered)|
|Spinach||1 Pound, torn into bite size pieces (Rinsed)|
|Dried cranberries||1 Cup (16 tbs)|
|Toasted sesame seeds||2 Tablespoon|
|Poppy seeds||1 Tablespoon|
|White sugar||1⁄2 Cup (8 tbs)|
|Minced onion||2 Teaspoon|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
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.