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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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very tasty salad to compliment any meal, add some grilled chicken or steak to make it a dinner salad. Ingredients:
2 tblsps butter (real butter) |
one of those little bags of sliced almonds (about a cup i think) |
1 3/4 bag fresh spinach |
bag of dried cranberries |
2 tblspns sesame seeds |
1 tblspn poppy seeds |
1/2 cup sugar |
about 2-3 tblspns minced red onion (minced really small) |
1/2 tspn paprika |
1/4 cup white wine vinegar |
1/4 cup apple cider vinegar |
1/2 cup light extra virgin olive oil |
Directions:
1. Pour spinach in a container, pour cranberries over top, distributing evenly.
2. Melt butter in a heavy skillet (iron if you got one), add almonds and stir until lightly toasted. Scoop out onto some aluminum foil and spread them out to cool. Wipe skillet out with paper towel till it appears butter is gone (it isnt though), then add sesame seeds. you gotta stir these pretty much constantly to toast them instead of burning them. once a good deal of them have a nice gold color, remove from heat and set aside.
3. In another bowl, whisk together the oil, vinegar, paprika, sugar, poppy seeds, onion, add the sesame seeds...whisk it all really good. have a few spoons cause it tastes really good.
4. add the almonds to the spinach and cranberries.
5. Whisk the dressing before you pour it over the spinach (if its gonna be a while), then mix it all up.
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