"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cranberry Spinach Salad Recipe

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

Lois Hoppe
Added: Friday, July 14, 2006


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

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, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Number Of Servings:
Number Of Servings:
Serves: 8




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