"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cranberry Spinach Salad Recipe

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

Chrissy (Daniel) Armstrong


1 tbsp. butter
c. almonds, blanched and slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 c. dried cranberries (craisins)
2 tbsp. toasted sesame seeds
1 tbsp. poppy seeds
c. white sugar
2 tsp. minced onion
tsp. paprika
c. white wine vinegar
c. cider vinegar
c. olive oil

In medium sauce pan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

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

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.




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