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Cranberry Spinach Salad
By:
Jamie Hensley
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Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 8 servings
"Spinach, toasted almonds and bits of dried cranberries are
tossed together in a bowl and dressed with a sweet and tangy
vinegar and oil dressing full of sesame and poppy seeds."
- 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:
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.
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