Cranberry Spinach Salad

Yield: 1 serving
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  1. Original recipe makes 8 servingsChange Servings
  2. 1 tablespoon butter
  3. 3/4 cup almonds, blanched and slivered
  4. 1 pound spinach, rinsed and torn into bite-size pieces
  5. 1 cup dried cranberries
  6. 2 tablespoons toasted sesame seeds
  7. 1 tablespoon poppy seeds
  8. 1/2 cup white sugar
  9. 2 teaspoons minced onion
  10. 1/4 teaspoon paprika
  11. 1/4 cup white wine vinegar
  12. 1/4 cup cider vinegar
  13. 1/2 cup vegetable oil
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  15. Directions

  16. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  17. 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.
  18. In a large bowl, combine the spinach with the toasted almonds and cranberries.
August 2013

This recipe is a personal recipe added by Kristen920 and has not been tested or endorsed by MyRecipes.

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