Jamie’s Cranberry Spinach Salad
"Everyone I have made this for RAVES about it! It's different and so easy to make!"
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup vegetable oil
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 1/4 teaspoon paprika
- 1 tablespoon butter
- 1/4 cup cider vinegar
- 1/4 cup white wine vinegar
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 3/4 cup almonds blanched and slivered
- 1 pound spinach rinsed and torn into bite-size pieces
- 2 teaspoons minced onion
- Carbohydrate 20.5644292396937 g
- Cholesterol 3.81289062663513 mg
- Fat 18.5398503038732 g
- Fiber 3.54944359664326 g
- Protein 4.34478277467808 g
- Saturated Fat 2.32760790038058 g
- Serving Size 1 1 serving (117g)
- Sodium 56.4980798758425 mg
- Sugar 17.0149856430504 g
- Trans Fat 0.690478435907192 g
- Calories 255 calories
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 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. In a large bowl, combine the spinach with the toasted almonds and cranberries.
