Cranberry Spinach Salad

(from JEAA0302’s recipe box)

I use toasted (10 minutes in 350 oven – no butter) pine nuts now insead of the almonds and will never go back – they are perfect for this salad. I add one container of blue cheese (a must for us – perfect blend of flavors). I use one 6 oz package Craisins. I’ve never used the poppy seeds – but the toasted sesame seeds (also at 350 for 10 minutes) are a must.

Source: Allrecipes

Prep time: 10 minutes
Cook time: 10 minutes
Serves 8 people

Categories: salad

Ingredients

  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, bite-size pieces
  • 1 cup dried cranberries
  • 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

Directions

  1. Melt butter over medium heat.

  2. Stir almonds in butter until lightly toasted. Remove from heat, and let cool.

  3. Combine spinach,almonds and cranberries.

  4. Whisk together next 7 ingredients.

  5. Toss with spinach just before serving.

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