This recipe was so good my sister actually e-mailed it out to her favorite friends as their Christmas gift a few years ago 🙂 With the deep green spinach and dark red berries, it looks great on your holiday table.
3/4 cup toasted slivered almonds (can toast in a fry pan with a little butter)
1 pound baby spinach
1 cup dried cranberries
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
For the dressing:
Combine the white wine vinegar, cider vinegar, vegetable oil, sugar, minced onion, paprika, sesame seeds, and poppy seeds. Whisk until well blended.
Toss baby spinach, almonds, and craisons. Then add in dressing to taste.
The dressing is on the sweeter side so add a little at a time and taste as you go. I usually make up a batch and keep it in the refrigerator (makes about four full salads for our family of four). I also toast a bunch of slivered almonds and have them ready for both this recipe and my Asian coleslaw. So easy to just assemble for lunch or dinner. And like the Asian coleslaw, this spinach salad tastes great with chicken added.
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