Sierra’s Cranberry Spinach Salad
1/2 T butter
1/2 cup almonds, blanched and slivered
1/2 pound spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 T toasted sesame seeds
1/2 T poppy seeds
1/4 cup white sugar
1 teaspoons minced onion
1/8 teaspoon paprika
2 T white wine vinegar
2 T cider vinegar
1/4 cup vegetable oil
1In 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 large bowl, combine the spinach with the toasted almonds and cranberries.
3 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.