Cranberry-Spinach Salad

By á-2765

Anne Ernst, St. Bonn Cookbook

Ingredients

• 1 T. butter
• 3/4 cup almonds, slivered
• 1 # spinach, torn into bite size pieces
• 1 cup dried cranberries
• 2 T. sesame seeds
• 1 T. poppy seeds
• 1/2 cup white surgar
• 2 tsp. minced onion
• 1/4 tsp. paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup oil

Preparation

Step 1

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.