Cranberry Spinach Salad

I LOVE spinach salad and finding creative ways to eat baby spinach. We can all use a little more green in our diets. Here is a recipe that I found that makes spinach taste like candy. I made it tonight and it was delicious!

Here is a link to recipe at allrecipes.com, but I have also pasted a copy below.

Jamie’s Cranberry Spinach Salad

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.”

INGREDIENTS:
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.

When I made it:

- I only used 1/4 cup of sugar. Half just seemed too much.
- I used apple cider vinegar, because that is what I had in the pantry. It was still good.
- I didn’t use poppy seeds, because I did not have any in the pantry.
- Be careful, not to burn the almonds. I totally burned my first batch.
- The suggestions on the site recommended Craisins. I used them and they were delicious!

Bon Appetite!