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Cranberry-Sesame Spinach Salad

 Cranberry-Sesame Spinach Salad
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.
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 teaspoon butter
  • 2 tablespoons slivered almonds
  • 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 toasted sesame seeds
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • Dash paprika

Directions

  • In a small skillet, heat butter over low heat. Add almonds; cook and
  • stir until lightly browned. Remove from heat.
  • In a bowl, combine spinach and cranberries. In a small bowl, whisk
  • dressing ingredients until blended. Pour over salad and 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.