Cranberry Spinach Salad

Revised 2018 Apr 18

8 servings


1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
2 teaspoons minced onion
1/4 teaspoon paprika
3/8 cup white sugar *
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup olive oil **


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, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

*I reduced the sugar by 25%. Try honey next time.
** Use regular olive oil which will have a milder flavour than EV

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