Ingredients
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
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
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.
Pairing
Our September staff pick has been chosen by Rhonda who is determined to celebrate summer for as long as possible! And who can blame her? Her pick, 2014 Ruffino Orvieto Classico is perfect to celebrate the last days of summer and it is even better with this salad!
If you think this salad looks good, check out this Lemon Garlic Chicken recipe for your main dish!
Recipe and image credit: All Recipes
