December 29, 2014

Cranberry Spinach Salad

Posted in Salads, Vegetables at 3:58 pm by Sheila OConnell

We had this at a Hanukkah party, loved it, and made it a few days later for Christmas.  It looks festive and is very tasty!

Ingredients:
1 tbsp butter
3/4 cup almonds, slivered
1 lb spinach, washed and torn into bite-size pieces
1 cup dried cranberries
2 tbsp toasted sesame seeds
1 tbsp poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil (I use Wesson canola oil for this)

Steps:
In a dry saucepan, toast sesame seeds over medium heat 3 – 5 minutes or until browned.  Remove from pan and put on foil to cool.
Melt butter in the saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and put on another sheet of foil to cool.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
Toss spinach with dressing, using enough dressing to coat it liberally but not drown it.
Add the cranberries and almonds to the spinach and toss lightly.

 

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