This salad is tangy and fresh. It's even better with the addition of some crumbled gorgonzola or blue cheese... yum. We go to a local organic farm to buy fresh baby spinach- it's tender, delish, and so good in here.
adapted from Allrecipes
1 teaspoon butter
1/4 (heaping) cup tablespoons almonds, blanched and slivered1/2 pound (baby) spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
2 tablespoons white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
pinch sea salt
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1/4 cup extra-virgin oil
1.In a small skillet, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2.In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.
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