Cranberry Spinach Salad
The nutty flavor spiced with the tartness of cranberries makes this Cranberry Spinach Salad a recipe that your friends will rave about. Fix it as an appetizer, or for a light snack. Preparation time - 15 minutes.
Serves 8
| Cranberry Spinach Salad | |
| 1 lb fresh spinach, rinsed and torn into bite-sized pieces | 1/2 cup vegetable oil |
| 3/4 cup slivered almonds | 1/4 cup cider vinegar |
| 1 cup dried cranberries | 1 TBS poppy seeds |
| 2 TBS sesame seeds, toasted | 2 tsp minced onion |
| 1/2 cup white sugar | 1/4 tsp paprika |
| 1/4 cup white wine vinegar | 1 TBS vegan butter or margarine |
- Melt the butter or margarine in a medium saucepan.
- Stir in almonds and cook until toasted. Cool.
- Combine spinach, toasted almonds, and cranberries in a large bowl.
- Make dressing by whisking sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil together in a medium bowl.
- Toss dressing with spinach just before serving.
note - Dressing can be prepared ahead of time and stored in the refrigerator.