Cranberry Spinach Salad
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- 1 tablespoon(s) butter
- 3/4 cup(s) almonds blanched and slivered
- 1 pound(s) spinach rinsed and torn into bite-size pieces
- 1 cup(s) dried cranberries
- 2 tablespoon(s) toasted sesame seeds
- 1 tablespoon(s) poppy seeds
- 1/2 cup(s) sugar
- 2 teaspoon(s) onion minced
- 1/4 teaspoon(s) paprika
- 1/4 cup(s) white wine vinegar
- 1/4 cup(s) cider vinegar
- 1/2 cup(s) olive oil
- 1. In a medium saucepan, melt butter over medium heat.
- 2. Cook and stir almonds in butter until lightly toasted.
- 3. Remove from heat, and let cool.
- 4. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
- 5. In a large bowl, combine the spinach with the toasted almonds and cranberries.
- 6. Toss dressing with spinach just before serving.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Cranberry Spinach Salad Recipe at a Glance
- COURSE: Salads