Feb 16, 2014

Cranberry Spinach Salad

This crunchy cranberry spinach salad has it all - only 10 minutes to prepare, low calorie and delicious, and visually beautiful for your next bridal luncheon or shower. To make this salad even easier to prepare use Craisins (or store brand dried cranberries - just as tasty) and Paul Newman's balsamic vinaigrette instead of making your own dressing.  Toasted pine nuts (10 minutes in 350 oven - no butter) are a great substitute for almonds and skip the onions if one of your friends isn't a big fan.  An added container of crumbled gorgonzola or blue cheese may make this easy spinach salad one of your most well-loved recipes.

  • 1 tablespoon butter
  • 3/4 cup almonds, slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds (optional)
  • 1 tablespoon poppy seeds (350 degrees for 10 minutes)
  • 1/2 cup 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

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

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