February 26, 2009

Cranberry Spinach Salad

Cranberry Spinach Salad

  • 1 cup slivered almonds, toasted
  • 1 pound spinach, rinsed & dried
  • 1 cup dried cranberries
  • 2 tablespoons sesame seeds, toasted
  • 1 can mandarin oranges, well drained & cut in halves
  • 1/2 cup white sugar
  • 2 teaspoons finely minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil

DIRECTIONS

  1. In a medium saucepan cook and stir almonds over medium heat until lightly browned, stirring frequently to prevent burning. Remove from heat, and let cool. Repeat with sesame seeds.
  2. Add spinach, cranberries, oranges, and cooled almonds to a large bowl.
  3. In a medium bowl, whisk together the sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil.
  4. Pour dressing over spinach mixture just before serving; toss to coat evenly.

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