January 17, 2011

Cranberry Spinach Salad

3/4 cup slivered or sliced almonds
1 tbs butter
1 lb spinach
1 cup dried cranberries
2 Tbs toasted sesame seeds
1 Tbs poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine venegar
1/4 cup cider vinegar
1/2 up vegetable oil

In a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. Rinse and tear spinach into bite size pieces. In a large bowl, combine the spinach wth the toasted amonds and cranerries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and veg oil. toss with spinach just before serving.

Janelle Openshaw

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