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Att: Deb or Di.

Here is a summer salad that all will enjoy. The toasted almonds and dried cranberries make this salad simply delicious.

Spinach

Cranberry Salad

Ingredients:

1 T. butter

3/4 cup almonds, blanched and slivered

1 pound spinach. rinsed and torn into bite-size pieces

1 cup dried cranberries

2 T. toasted sesame seeds

1 T. 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

Directions:

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 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.

Enjoy, Deb