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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup(s) blanched and slivered almonds |
1 tablespoon(s) butter |
1/4 cup(s) cider vinegar |
1 cup(s) dried cranberries |
2 tablespoon(s) minced oignon |
1/4 teaspoon(s) paprika |
1 tablespoon(s) poppy seeds |
1 pound(s) spinach, rinsed and torn into bite-sized pieces |
2 tablespoon(s) toasted sesame seeds |
1/2 cup(s) vegetable oil |
1/4 cup(s) white sugar |
1/4 cup(s) white wine vinegar |
Directions:
1. In medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bownl, combine the spinach with the toased almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine venegar, cider vinegar, and vegetable oil (don't use olive oil, it is too strong a taste). Toss with spinach just before serving.
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