Cranberry Almond Spinach Salad
Instructions:
- 1 tablespoon butter
- 3/4 cup blanched, slivered almonds
- 1 pound Boskovich Farms* Fresh ’N’ Quick Spinach
- 1 cup sweetened dried cranberries
- 4 ounces feta cheese, crumbled
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup 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
- Melt butter in a small pan over medium heat. Add almonds and cook until lightly toasted. Remove from heat and set aside to cool.
- Chop or tear spinach into bite-size pieces and place in a large salad bowl.
- Add toasted almonds, cranberries and feta.
- To make dressing, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars and vegetable oil.
- Add dressing to taste and gently toss the salad.
- Makes 8 servings.