This savory salad combines fresh spinach leaves with sweet-tart dried cranberries with a light slightly tangy poppyseed dressing that really brings out the flavors of both.
It’s a wonderful side dish or light lunch. For a slightly heartier main dish, add sliced grilled chicken and a sprinkle of shredded cheddar cheese.
1 tablespoon butter3/4 cup almonds, blanched and slivered OR Pine Nuts
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries or craisins
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Melt the butter in a medium saucepan over medium heat. Cook and stir almonds or pine nuts 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.
In a large bowl, combine the spinach with the toasted almonds and cranberries, then toss with the dressing just prior to serving. You can also sprinkle feta cheese for a bit of a kick!
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