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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spinach and Cranberry Salad Recipe

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This recipe for Spinach and Cranberry Salad is from The Sensational A - Z 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 of butter
¾ cup of almonds, blanched and slivered
1 pound of spinach, rinsed and torn into bite-size pieces
1 cup of dried cranberries
2 tablespoons of toasted sesame seeds
1 tablespoon of poppy seeds
½ cup of white sugar
2 teaspoons of minced onion
¼ teaspoon of paprika (optional)
¼ cup of white wine vinegar
¼ cup of cider vinegar
½ cup of 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 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.

In a large bowl, combine the spinach with the toasted almonds and cranberries.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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