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Jamie's Cranberry Spinach Salad Recipe

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This recipe for Jamie's Cranberry Spinach Salad is from Keith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 lb. spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 T. toasted sesame seeds
1 T. poppy seeds
1/2 cup white sugar
2 tsp. minced onion
1/4 tsp. tsp. paprika
1/2 cup cider vinegar
1/2 cup vegetable oil
Directions:
Directions:
In a medium sauce pan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.
Personal Notes:
Personal Notes:
Lovely in fluted phylo cups (use three boxes, found next to frozen phylo sheets at grocery). But- stack spinach leaves 5 or 6 deep; cut off stems; roll leaves and cut to make 1/8" strips. Fill cups with rest of salad and top well with spinach strips. This is refreshingly good, light, and almost a dessert.

 

 

 

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