cranberry spinach salad - alisa

Cranberry Spinach Salad

1 tablespoon butter

¾ cup almonds, blanched and slivered

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

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

½ cup white sugar

2 teaspoons minced red onion

¼ teaspoon paprika

¼ cup white wine vinegar

¼ cup cider vinegar

½ cup vegetable oil

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.

*I like to blend the dressing ingredients together.  This will make a smooth dressing with a hint of sesame.