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Jamies Cranberry Spinach Salad


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Ingredients

20 m servings 338 cals
Original recipe yields 8 servings
Note: Recipe directions are for original size.
  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 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
  • Add all ingredients to list
  • Add all ingredients to list
  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 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
  • Add all ingredients to list
  • Add all ingredients to list
  • Directions

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    • Prep

      10 m
    • Cook

      10 m
    • Ready In

      20 m
    1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
    2. 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.
    3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

    Footnotes

    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts


    Per Serving: 338 calories; 23.5 g fat; 30.4 g carbohydrates; 4.9 g protein; 4 mg cholesterol; 58 mg sodium. Full nutrition



    Source: allrecipes.com