Cranberry-Sesame Spinach Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This is a great salad for fall and is a refreshing side for the Thanksgiving feast. The dressing has a good balance of sweet and sour, and everyone likes the crunchy taste of the sesame and poppy seeds. Ingredients:
1 teaspoon butter |
2 tablespoons slivered almonds |
2-1/2 cups fresh baby spinach |
2 tablespoons dried cranberries |
dressing: |
2 tablespoons canola oil |
1 tablespoon sugar |
1 tablespoon cider vinegar |
2 teaspoons toasted sesame seeds |
1/2 teaspoon dried minced onion |
1/2 teaspoon poppy seeds |
1/8 teaspoon salt |
dash paprika |
Directions:
1. In a small skillet, heat butter over low heat. Add almonds; cook and stir until lightly browned. Remove from heat.
2. In a bowl, combine spinach and cranberries. In a small bowl, whisk dressing ingredients until blended. Pour over salad and toss to coat. Sprinkle with almonds. Yield: 2 servings.
|
|