CRANBERRY SPINACH SALAD

By gammy

Ingredients

• 1 TABLESPOON BUTER
• 3/4 CUP ALMONDS,SLIVERED
• 1 POUND SPINACH, 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 TEASPOON MINCED ONION
• 1/4 TEASPOON PAPRIKA
• 1/4 CUP WHITE WINE VINEGAR
• 1/4 CUP CIDER VINEGAR
• 1/2 CUP VEGETABLE OIL

Details

Servings 8

Preparation

Step 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.
IN A LARGE BOWL, COMBINE THE SPINACH WITH THE TOASTED ALMONDS AND CRANBERRIES.
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.