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. 1. In a medium saucepan, melt butter over medium heat.

  2. 2. Cook and stir almonds in butter until lightly toasted.

  3. 3. Remove from heat, and let cool.
  4. 4. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
  5. 5. In a large bowl, combine the spinach with the toasted almonds and cranberries.

  6. 6. Toss dressing with spinach just before serving.
October 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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