Cranberry Spinach Salad

Prep Time: 10 Minutes

Cook Time: 10 minutes

Ready In: 20 minutes

Yield: 4 servings



INGREDIENTS



1 1/2 t. butter

1/4 c. + 2 T. almonds, blanched & slivered

1/2 pound spinach, rinsed and torn into bite-size pieces

1/2 c. dried cranberries

1 T. toasted sesame seeds

1 1/2 t. poppy seeds

1/4 c. white sugar

1 t. minced onion

1/8 t. paprika

2 T. white wine vinegar

2 T. cider vinegar

1/4 c. vegetable oil



DIRECTION



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 and cranberries.

3. In a medium bowl, which together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

I think this will replace the green beans for Thanksgiving...lol..I don't think anyone will mind.