Cranberry Spinach Salad

inspiration: food network
prep: 5 minutes
cook: 5 minutes
serves: 6-8




Description: I really enjoy winter salads. This one has lots of healthy additions and it fills you up quickly. It is nice to have something different than a plane old carrot, celery, and cucumber salad. If I have dried cherries or raisins on hand I also add those. To make a complete meal add in some shredded turkey or chicken.

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• Ingredients:
• 1 Tbs butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tbs toasted sesame seeds
• 1 Tbs poppy seeds
• 8 oz of feta cheese

1 Tbs sugar

• 2 tsp minced onion
• 1/4 tsp paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup olive oil

Directions:

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 large bowl, combine the spinach with the toasted almonds, feta, and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.