Cranberry-Sesame Spinach Salad Recipe

Cranberry-Sesame Spinach Salad Recipe photo by Taste of Home

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This is a great salad for fall and is a refreshing side for the Thanksgiving feast. The dressing has a good balance of sweet and sour, and everyone likes the crunchy taste of the sesame and poppy seeds.

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Cranberry-Sesame Spinach Salad Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

2 tablespoons slivered almonds
1 teaspoon butter
2-1/2 cups fresh baby spinach
2 tablespoons dried cranberries
DRESSING:
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon cider vinegar
2 teaspoons sesame seeds, toasted
1/2 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/8 teaspoon salt
Dash paprika

Directions

In a small skillet, cook almonds and butter over low heat until almonds are lightly browned. In a serving bowl, combine the spinach and cranberries.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Sprinkle with almonds. Yield: 2 servings.

Nutritional Facts 1-1/4 cups salad with 4-1/2 teaspoons dressing equals 257 calories, 21 g fat (3 g saturated fat), 5 mg cholesterol, 207 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Cranberry-Sesame Spinach Salad in Reminisce Extra November 2009, p50