Cranberry Spinach Salad

Yields: 8 Servings

Ingredients

• 3/4 cup almonds, blanched and slivered
• 1 pound spinach (454g/~6 cups), rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/3 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

Directions

1. In a medium non-stick pan, heat and stir almonds over medium heat until lightly toasted. Remove from heat, and let cool.
2. 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.
3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

Source: www.food.com