Cranberry Spinach Salad
1 T. butter
¾ almonds, blanched and slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 T. toasted sesame seeds
1 T. poppy seeds
½ cup white sugar
2 t. minced onion
¼ t. paprika
¼ cup OLIVE MILL white balsamic
½ OLIVE MILL olive oil
In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, vinegar and oil. Toss with spinach just before serving.
