Taste of Home
Cranberry-Sesame Spinach Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
For a feast or any occasion, we love this snappy fall salad that balances sweet and sour with good crunch from almonds and sesame seeds. —Stephanie Smoley, Rochester, Minnesota
Ingredients
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1 teaspoon butter
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2 tablespoons slivered almonds
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2-1/2 cups fresh baby spinach
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2 tablespoons dried cranberries
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DRESSING:
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2 tablespoons canola oil
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1 tablespoon sugar
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1 tablespoon cider vinegar
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2 teaspoons toasted sesame seeds
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1/2 teaspoon dried minced onion
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1/2 teaspoon poppy seeds
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1/8 teaspoon salt
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Dash paprika
Directions
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1.
In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat.
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2.
Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.
Nutrition Facts
1-1/4 cups: 257 calories, 21g fat (3g saturated fat), 5mg cholesterol, 207mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein.
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