Cranberry Spinach Salad

  • 2 tsp. canola oil
  • 3/4 C slivered almonds
  • 1 lb. baby spinach, rinsed
  • 1 C dried cranberries
  • 2 Tbs. toasted sesame seeds
  • 1 Tbs. poppy seeds
  • 1/2 C sugar
  • 2 tsp. minced onion
  • 1/4 tsp. paprika
  • 1/4 C white wine vinegar
  • 1/4 C cider vinegar
  • 1/2 C canola oil

In a medium saucepan, heat oil over medium heat. Cook and stir almonds in the oil 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.

Date Added:May 10, 2012
Meals:Dinner, Brunch

Assemble, Stovetop


Use your own discretion with the dressing. I only used about half.