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
- 1 teaspoon butter
- 2 tablespoons slivered almonds
- 2-1/2 cups fresh baby spinach
- 2 tablespoons dried cranberries
- 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
- In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat.
- 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. Yield: 2 servings.
Originally published as Cranberry-Sesame Spinach Salad in Reminisce Extra November 2009, p50
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