| Type: | Salad |
| Ingredients: |
1 tablespoon butter 3/4 cup blanched and slivered almonds 1 pound spinach, rinsed and torn into bite sized 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 |
| Procedure: |
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and cool. In a large bowl, toss the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and oil. Toss with spinach just before serving. (This makes more dressing than necessary.) (I have used a variety of mild vinegars and they have all worked.) |
| Yields: | 12 servings |