Cranberry-Spinach Salad

Anne Ernst, St. Bonn Cookbook

Cranberry-Spinach Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    T. butter

  • ¾

    cup almonds, slivered

  • 1

    # spinach, torn into bite size pieces

  • 1

    cup dried cranberries

  • 2

    T. sesame seeds

  • 1

    T. poppy seeds

  • ½

    cup white surgar

  • 2

    tsp. minced onion

  • ¼

    tsp. paprika

  • ¼

    cup white wine vinegar

  • ¼

    cup cider vinegar

  • ½

    cup oil

Directions

In medium saucepan, melt butter over medium heat and stir almonds in butter until light toasted. Cool. In a large bowl, combine spinach with the toasted almonds and cranberries. In med. bow, whisk together sesame seeds, sugar, onion, paprika, vinegars and oil. Toss with spinach just before serving.


Nutrition

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