"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cranberry Spinach Salad Recipe

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This recipe for Cranberry Spinach Salad, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Hall
Added: Friday, January 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp butter
3/4 cup almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tbsp toasted sesame seeds
1 tbsp poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions:
Directions:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and vegetable oil. Toss with spinach just before serving. Makes 8 servings.

 

 

 

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