Cranberry Spinach Salad

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Cranberry Spinach Salad

Prep 10 m

Cook 10 m

Ready In 20 m

8 Servings

338 Calories


"Everyone I have made this for RAVES about it! It's different and so easy to make!"

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  1. 1 tablespoon butter

  2. 3/4 cup almonds, blanched and slivered

  3. 1 pound spinach, rinsed and torn into bite-size pieces

  4. 1 cup dried cranberries

  5. 2 tablespoons toasted sesame seeds

  6. 1 tablespoon poppy seeds

  7. 1/2 cup white sugar

  8. 2 teaspoons minced onion

  9. 1/4 teaspoon paprika

  10. 1/4 cup white wine vinegar

  11. 1/4 cup cider vinegar

  12. 1/2 cup vegetable oil


  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.

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