- 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.
Reviews for Cranberry-Sesame Spinach Salad
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"Really good. Just my husband and myself, so I didn't dress the whole salad. I put spinach in two small salad bowls and spooned a teaspoon or so of dressing on each one. Had enough left for two more salads today and a little for tomorrow."
"I made this for a pot luck tonight, 6 times it. I added a package of broken ramen noodles to the almonds and sesame seeds frying. Make sure you dress it at the last minute because the spinach wilted quite quickly. Very nice, l would make it again. Janet. VFE"
"This salad dressing is wonderful, easy to make and healthy when made with canola oil."