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Cranberry-Spinach Salad

By

Anne Ernst, St. Bonn Cookbook

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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

Details

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.

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