Jamie's Cranberry Spinach Salad

By á-10847

"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.

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

Details

Cooking time 20mins

Preparation

Step 1

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.