Cranberry Spinach Salad

I found this recipe on my friend Allie's recipe blog. It's delicious, fast, and simple.
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
1/2 cup feta cheese
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

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 large bowl, combine the spinach with the toasted almonds, cranberries, and feta cheese.

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.

This makes a lot and does not keep well overnight--it gets wilty and gross. This tasty salad is a definite crowd-pleaser, but if you aren't feeding an army, make less. A lot less. Or don't put dressing on the part you want to save for later.


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