Salads & Starters

Cranberry Spinach Salad

Yummy

Materials

  • Cutting Boards
  • Knives
  • Saucepan
  • Salad Spinner
  • Whisk
  • Large bowl
  • Medium bowl

Ingredients

  • 1-1/2 Tbsp. of butter
  • 1 Cup almond blanched and Sliver
  • 1 lb. Spinach
  • 1 Cup of dried Cranberries
  • 2 Tbsp. toasted sesame seeds
  • 1 Tbsp. Poppy Seeds (optional)
  • 1/2 Cup of Sugar
  • 3 tsp. Minced Onion
  • 2/4 tsp. Paprika
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Cider Vinegar
  • 1/2 cup Vegetable Oil

Instructions

  1. In a 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 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

  3. In a large bowl, combine the Spinach with the toasted almonds and Cranberries