Cranberry Spinach Salad

Posted on Aug 12 2010 in
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Cranberry Spinach Salad Recipe


  • 1 T. butter
  • 3⁄4 cup 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
  • 1⁄2 cup white sugar
  • 1 t. minced onion
  • 1⁄4 t. paprika
  • 1⁄4 cup white wine vinegar
  • 1⁄4 cup cider vinegar
  • 1⁄2 cup vegetable oil


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 large bowl, combine the spinach with the toasted almonds and cranberries. 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. Serves 8. (Per serving nutritional analysis: Calories: 339, total fat: 23.5 g, cholesterol: 4 mg, sodium: 58 mg, total carbs: 30.5 g, dietary fiber: 3.6 g, protein: 4.9 g.)

Michele Bulington, Monticello, Ind.