Ready in 20 minutes
Serves 8 people
1 tablespoon butter ¾ cup of almonds balanced and silvered
1lb spinach washed and cut into bite size pieces
1 cup of dried cranberries
2tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup of sugar
2 teaspoons of minced onion
¼ teaspoon of paprika
¼ cup of white wine vinegar
¼ cup cider vinegar
½ cup 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.
- 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.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.