Soups, Salads & Sides
Spinach Salad
Yields: 8 servings
INGREDIENTS
• 1 tbsp butter
• 3/4 cup almonds
• 1 lb spinach
• 1 cup dried cranberries
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
