Jamie's Cranberry Spinach Salad

"Everyone I have made this for RAVES about it! It's different and so easy to make!" — Jamie Hensley TIME saver tips: use Paul Newman's balsamic vinagrette instead of making your own dressing. MONEY saving tip: use "Craisins" dried cranberry fruit instead of regular dried cranberries. Use can of mandarin oranges instead of poppy seeds. Toasting the almonds is crucial for flavor - don't miss that step.

Photo by Chef ..

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • Original recipe makes 8 servings

  • 1

    tablespoon butter

  • 3/4

    cup almonds, blanched and slivered

  • 1

    pounds pinach, rinsed and torn into bite-size pieces

  • 1

    cup dried cranberries

  • 2

    tablespoons toasted sesame seeds

  • 1

    tablespoon poppy seeds

  • 1/2

    cup white sugar

  • 2

    teaspoons minced onion

  • 1/4

    teaspoon paprika

  • 1/4

    cup white wine vinegar

  • 1/4

    cup cider vinegar

  • 1/2

    cup vegetable oil

Directions

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 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. 3.In a large bowl, combine the spinach with the toasted almonds and cranberries.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: