“Everyone I have made this for RAVES about it! It’s different and so easy to make!” Jamie’s Cranberry Spinach Salad – You must try this recipe.
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Jamie’s Cranberry Spinach Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 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
- In a medium saucepan, melt butter over medium heat.
- Cook and stir almonds 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.
- Toss with spinach just before serving.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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