Cranberry Spinach Salad

This is quite possibly my favorite salad ever. I like it even better than the “Classic Spinach Salad“, as my husband so aptly named it. I also like it better than your typical strawberry spinach salad. Because, well, it’s different. And delicious. And easy. And did I mention delicious?

This is a fantastic salad to bring to a potluck (provided you remember to add the sugar to the dressing, which I somehow forgot when I brought it to a potluck earlier this week – vinegar anyone?), because the dressing goes far.

But please, trust me on this one and try it out? I promise you will be impressed.

Recipe adapted from allrecipes.com.

Print Recipe

Cranberry Spinach Salad

Servings: 8 servings

Author: The Gourmet Housewife

Ingredients

• 3/4 cup almonds blanched and slivered
• 1 pound spinach rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1/2 cup white sugar
• 2 tsp minced onion
• 1/4 tsp paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Instructions

• In a small skillet, heat sesame seeds over medium heat. Cook and stir until lightly toasted. Remove sesame seeds from heat, and let cool.
• In the small skillet, heat almonds over medium heat. Cook and stir 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.