Recipe for Cranberry Spinach Salad


1 tablespoon butter
3/4 cup blanched and slivered almonds
1 pound spinach, rinsed and torn into bite sized
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

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.)

12 servings
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