Cranberry-Sesame Spinach Salad Recipe
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.
- 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 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.
Originally published as Cranberry-Sesame Spinach Salad in Reminisce Extra November 2009, p50
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Reviewed Nov. 8, 2009
This salad dressing is wonderful, easy to make and healthy when made with canola oil.
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