This salad has the classic salad ingredients, but the poppy seeds and sesame seeds add a different texture. Again, sorry for the short post, but I’m almost caught up now and next week I promise to add more details.
This salad is from last year, but unfortunately I can’t remember where we found it.
Ingredients
makes 4 servings
- 1 Tablespoons butter
- 3/4 cups slivered almonds
- 1 pound spinach, rinsed and torn into bit size pieces (or spinach plus baby greens)
- 1 cup dried cranberries
- 2 Tablespoons toasted sesame seeds
- 1 Tablespoon poppy seeds
Dressing:
- 1 Tablespoon white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/8 cup white wine vinegar
- 1/8 cup cider vinegar
- 1/4 cup vegetable oil (or olive oil)
Melt butter in saucepan, 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 cranberriesIn a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and oil. Toss with spinach just before serving.
