Jamie's Cranberry Spinach Salad

Yield: 1 serving ( Serving Size: People )
Community Recipe from

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Ingredients

  • INGREDIENTS:
  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and 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 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • DIRECTIONS:
  • 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.
  • 1 tablespoon(s) butter
  • 3/4 cup(s) almonds blanched and slivered
  • 1 pound(s) spinach torn into bite-sized pieces
  • 1 cup(s) cranberries
  • 2 tablespoon(s) toasted sesame seeds
  • 1 tablespoon(s) poppy seeds
  • 1/2 cup(s) white sugar
  • 2 teaspoon(s) minced onion
  • 1/4 teaspoon(s) paprika
  • 1/4 cup(s) white wine vinegar
  • 1/4 cup(s) cider vinegar
  • 1/2 cup(s) vegetable oil

Preparation

  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 large bowl, combine the spinach with the toasted almonds and cranberries.
  3. 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.
December 2011

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

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