Cranberry Spinach Salad

By BClover

Ingredients

• 1-1/2 teaspoons butter
• 1/4 cup and 2 tablespoons
• almonds, blanched and slivered
• 1/2 pound spinach, rinsed and
• torn into bite-size pieces
• 1/2 cup dried cranberries
• 1 tablespoon sesame seeds
• 1/4 cup white sugar
• 1 teaspoon minced onion
• 1/8 teaspoon paprika
• 2 tablespoons white or red wine vinegar
• 2 tablespoons cider vinegar
• 1/4 cup vegetable oil
• Note: I used a small pkg of Sunkist Almond Accents Original Oven Roasted Flavored Sliced Almonds instead of the butter and almonds listed above, add red onions and strawberries too.

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 sugar, onion, paprika, wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.