Cranberry Spinach Salad

submitted by Betty Hood

(served at one of our Foyer dinners)

Ingredients:

1 T. butter

3/4 c. almonds, blanched, slivered

1 lb. spinach, rinsed, torn

1 c. driend cranberries

2 T. toasted sesame seeds

1 T. poppy seeds

1/2 c. white sugar

2 t. minced onion

1/4 t. paprika

1/4 c. white wine vinegar

1/4 c. cider vinegar

1/2 c. 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 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.

Serves 8

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