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Cranberry Spinach Salad recipe (Salad)

Yield: 8 servings

1 tablespoon butter
¾ cups almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cups white sugar
2 teaspoons minced onion
¼ teaspoons paprika
¼ cups white wine vinegar
¼ cups cider vinegar
½ cups vegetable oil

Posted by Irene on Sep 6, 2008


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.

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