This is quite possibly my favorite salad ever. I like it even better than the “Classic Spinach Salad“, as my husband so aptly named it. I also like it better than your typical strawberry spinach salad. Because, well, it’s different. And delicious. And easy. And did I mention delicious?
This is a fantastic salad to bring to a potluck (provided you remember to add the sugar to the dressing, which I somehow forgot when I brought it to a potluck earlier this week – vinegar anyone?), because the dressing goes far.
But please, trust me on this one and try it out? I promise you will be impressed.
Recipe adapted from allrecipes.com.
Cranberry Spinach Salad
Servings: 8 servings
Ingredients
- 3/4 cup almonds blanched and slivered
- 1 pound spinach rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1/2 cup white sugar
- 2 tsp minced onion
- 1/4 tsp paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
Instructions
- In a small skillet, heat sesame seeds over medium heat. Cook and stir until lightly toasted. Remove sesame seeds from heat, and let cool.
- In the small skillet, heat almonds over medium heat. Cook and stir until lightly toasted. Remove from heat, and let cool.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
- 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.
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