Cranberry Spinach Salad - Saving Cent by Cent

One of my goals this year is to find and eat more healthy meals. I found this Cranberry Spinach Salad recipe and it’s really delicious and simple to make. I’ll have it with a bowl of tomato soup and rolls.

Cranberry Spinach Salad

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces (If I don’t have spinach, I use romaine lettuce)

1 cup dried cranberries

Dressing:

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

Directions:

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Note: I didn’t have the sesame seeds or poppy seeds available, and the dressing still tasted great. I also sometimes add chicken to the top. This recipe came from allrecipes.com.

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