"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 Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Keene (Daughter-in-law)
Added: Wednesday, April 29, 2009


1 tsp. butter
3/4 c. raw slivered almonds
1 lb. spinach, rinsed and torn into bite sized pieces
1 c. dried cranberries
1 tbsp. toasted sesame seeds
1 tbsp. poppy seeds
1/2 c. white sugar
2 tsp. minced onion
1/4 tsp. paprika
1/4 c. white wine vinegar
1/4 c. cider vinegar
1/2 c.vegetable oil

Melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and cool. Combine spinach, toasted almonds and cranberries. Whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.




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