Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade dressing creating a crowd-pleasing spinach salad.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
338 Calories
Recipe Instructions
Step 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.
Step 2
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.
Step 3
In a large bowl, combine the spinach with the toasted almonds and cranberries.
Ingredients
½ cup white sugar
½ cup vegetable oil
¼ teaspoon paprika
1 tablespoon butter
1 cup dried cranberries
1 tablespoon poppy seeds
¼ cup cider vinegar
2 teaspoons minced onion
¼ cup white wine vinegar
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
