Jamie's Cranberry Spinach Salad



 Everyone I have made this for RAVES about it! It's different and so easy to make!
Recipe by: Jamie Hensley 
Ingredients
20 m  8 servings 338 cals
  • 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
Prep      10 m
Cook      10 m
Ready In  20 m

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 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.
3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

Footnotes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


source: www.allrecipes.com

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